Aaronson Corn Muffins
Categories: Breads | Aaronson | NwServes: 1 Servings
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
Instructions:
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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