Aaronson corn muffin

 
                           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