Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 1

Make these in the morning, and top with salmon and crème fraîche just before your guests arrive. Tight on time? Use store-bought blini instead.

Julia Reed
Recipe by Southern Living December 2013

Gallery

Iain Bagwell; Styling: Buffy Hargett Miller

Recipe Summary

hands-on:
20 mins
total:
1 hr 10 mins
Yield:
Makes about 4 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Whisk together first 7 ingredients until smooth. Spoon 1 heaping teaspoonful corn mixture into each cup of a well-greased 24-cup miniature muffin pan.

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  • Bake at 350° for 20 minutes. Cool 10 minutes.

  • Stir together crème fraîche, dill, and lemon juice. Top muffins with crème fraîche and salmon.

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