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March 21, 2002

It's springtime, and our thoughts turn to love...
of  baked goods. 
OK, now that we should be a bit more careful of our 
not-so-willowy silhouette, we try to find things that are 
tasty and satisfying, yet low on the butter-and-cream scale.

Guess what? We still haven't done it! We thought that perhaps 
homemade muffins would be fairly low-calorie and yet offer a t
reat for the tongue, but alas, the following recipe still rocks 
the cholesterol and calorie scale a bit. Still, these muffins
will delight you, so be naughty and try them with chili, or 
chicken, or cherrystone clams, or cheesy mac, or...whatever...


Corn & Dill Muffins

1 cup flour
1 cup cornmeal (white or yellow)
3 TBSP. granulated sugar
1 TBSP. baking powder
1 tsp. salt
1 cup heavy cream
1 egg
3/4 cup corn kernels (fresh, frozen or canned)
1/4 cup (1/2 stick) unsalted butter, melted
i TBSP. fresh dill, chopped 

Preheat oven to 400 degrees F.

Mix the flour, cornmeal, sugar, baking powder
and salt together in a bowl and set aside.

In a small bowl whisk the cream, egg, corn and
melted butter together until well-mixed. Add to
the dry ingredients, along with the dill, and
stir gently just until blended.

Spoon batter into buttered muffin pan, filling
each cup 2/3 full. Bake until toothpick comes out
clean, about 15 minutes.


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Until next time, see you around the galaxy.



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