SUSAN AARONSON PSTT79C
1 1/3 cup Flour
2/3 cup Cornmeal
1/2 cup Sugar
3 tsp Baking powder
1/2 tsp Baking soda
pinch Salt
1 cup Sour cream
3 X-lg eggs
5 tbsp Butter, melted
12 oz Can Green Gian Mexicorn, optl
1/2 cup Bacon, coarsely chopped
Cupcake papers
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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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