Monday, September 8, 2014

Sweet Onion and Cornbread Muffin Bites with Homemade Dill Butter

These Muffin Bites are great to take to a family gathering, a church supper, a fall block party, serve as a Thanksgiving appetizer or add to a gift basket with some homemade dill butter. The recipe for Dill Butter is at the end of the Muffin recipe.

Sweet Onion and Cornbread Muffin Bites with Homemade Dill Butter:

Here's what you'll need:
1 - 24 count Mini Muffin Tin, sprayed with a vegetable cooking spray or lined and sprayed. If I'm taking them to an event, I use liners. If I'm making them to serve at home, I'll omit the liners and bake them in the sprayed cups.

Preheat the Oven to 350 degrees.

2 TBS Butter
Half of a large Vidalia Onion, diced
1 C Cornmeal
1/2 C Flour
1 tsp Baking Powder
1 tsp Fine Sea Salt
1/4 tsp Dried Dill Weed
2 TBS Vegetable Oil or Coconut Oil, do not use Olive Oil (the taste is too strong)
1/2 C Whole Milk
1/2 C Sour Cream
1 tsp Apple Cider Vinegar
1/2 C Shredded Sharp Cheddar Cheese, divided.

In a skillet:
Heat on Low until melted.
Add Onion for 3 minutes.

In a large mixing bowl:
Baking Powder
Whisk well.

In a medium mixing bowl:
Sour Cream
Whisk well.
Add wet ingredients to dry ingredients.
Whisk, just to combine.

Fold in, by hand, Onion and 1/4 C of the Cheese.

Pour the batter into the muffin cups.
Sprinkle each cup with remaining Cheese.
Bake for 22 - 25 minutes, until a toothpick in the center comes out clean.

Remove the pan to a rack and cool completely.
Serve with homemade Dill Butter.

Dill Butter:
8 TBS Butter, softened.
2 TBS Fresh Chopped Dill
1/4 tsp Fine Sea Salt
Mix all ingredients well in a small bowl.
Transfer to a serving ramekin, cover with plastic wrap and refrigerate for 30 minutes.
The recipe can easily be doubled if you like a lot of butter.

Peace in the Kitchen!

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