| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Aaronson, Breads, Nw | 1 | Servings | |
INGREDIENTS
| 1 1/3 | c | Flour |
| 2/3 | c | Cornmeal |
| 1/2 | c | Sugar |
| 3 | t | Baking powder |
| 1/2 | t | Baking soda |
| pn | Salt | |
| 1 | c | Sour cream |
| 3 | X-lg eggs | |
| 5 | T | Butter, melted |
| 12 | oz | Can Green Gian Mexicorn, optl |
| 1/2 | c | Bacon, coarsely chopped |
| Cupcake papers |
INSTRUCTIONS
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 3/4 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 2248
Calories From Fat: 942
Total Fat: 107.5g
Cholesterol: 272.3mg
Sodium: 2316.7mg
Potassium: 757.9mg
Carbohydrates: 300.2g
Fiber: 10.5g
Sugar: 107.4g
Protein: 29.2g