Aaronson corn muffins
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Flour |
| ⅔ | cup | Cornmeal |
| ½ | cup | Sugar |
| 3 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| pinch | Salt | |
| 1 | cup | Sour cream |
| 3 | X-lg eggs | |
| 5 | tablespoons | Butter; melted |
| 12 | ounces | Can Green Gian Mexicorn;optl |
| ½ | cup | Bacon; coarsely chopped |
| Cupcake papers | ||
Directions
SUSAN AARONSON PSTT79C
I like to add the Mexicorn and bacon to this recipe. It certainly does enhance the flavor, but if you want plain corn muffins, you can certainly omit these 2 ingredients. Preheat oven to 400~. You'll need either one or two 12 unit muffin tins, lined with cupcake papers.
Whisk the dry ingredients together, throughly, in a bowl and set aside. Whisk the sour cream, eggs amd melted butter together until well-blended. Make a well in the dry ingredients, pour in cream/butter/egg mixture and if you're adding the corn and bacon, add them now. Using a spatula, fold the ingredients together, just until combined--DON'T OVERMIX. Spoon the mixture into the lined muffin tins, filling them evenly, about ¾ full. Bake for 20-25 minutes, testing until a wooden pick comes out clean. Let me know if these muffins are what you're looking for. I have more recipes if they're not. Enjoy.......Susan MM Format Norma Wrenn npxr56b