Aaronson Corn Muffins

| Next >>

Title: Aaronson Corn Muffins
Yield: 1 Servings
Categories: Bread


---------------------------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