Aaronson Corn Muffin

* Exported from MasterCook *

Aaronson Corn Muffins

Recipe By : Susan Aaronson
Serving Size : 12 Preparation Time :0:00
Categories : Breads Cornmeal
Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 C Flour
1 C Sour Cream
2/3 C Cornmeal
3 Lg Eggs -- extra large
1/2 C Sugar
5 Tbsp Butter -- melted
3 Tsp Baking Powder
12 Oz Green Giant Mexicorn -- opt
1/2 Tsp Baking soda
1/2 C Bacon -- coarsely chopped
Pinch Salt
Cupcake Papers

I like to add the Mexicorn and bacon to this recipe. It certainly does e
nhance 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 ingred
ients 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 d
ry 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 toge
ther, just until combined--DON'T OVERMIX. Spoon the mixture into the line
d muffin tins, filling them evenly, about 3/4 full. Bake for 20-25 minute
s, teesting until a wooden pick comes out clean.

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Nutr. Assoc. : 0 0 0 0 0 0 0 2873 0 0 0 0