Aaronson Corn Muffins

Title:
Aaronson Corn Muffins

Yield:
1 Servings

Categories:
Bread




Ingredients:




---------------------------SUSAN
AARONSON PSTT79C---------------------------


 1 1/3 c  Flour


   2/3 c  Cornmeal


   1/2 c  Sugar


     3 ts Baking powder


   1/2 ts Baking soda


       pn Salt


     1 c  Sour cream


     3    X-lg eggs


     5 tb Butter; melted


    12 oz Can Green Gian Mexicorn;optl


   1/2 c  Bacon; coarsely chopped


          Cupcake papers






 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