AARONSON CORN MUFFINS
A bread recipe for AARONSON CORN MUFFINS.
Ingredients
- 1 1/3 cup Flour 1 c Sour cream
- 2/3 cup Cornmeal 3 X-lg eggs
- 0.5 cup Sugar 5 tb Butter; melted
- ts Baking powder
- 1
- 2 oz Can Green Gian Mexicorn;optl
- 0.5 ts Baking soda 1/2 c Bacon; coarsely chopped
Instructions
- 1
pn Salt 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 Page 42 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 -----