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Aaronson Corn Muffins
Ingredients:
SUSAN AARONSON PSTT79C
1 1/3 cFlour
2/3 cCornmeal
1/2 cSugar
3 ts Baking powder
1/2 ts Baking soda
pn Salt
1 cSour cream
3X-lg eggs
5 tb Butter; melted
12 oz Can Green Gian Mexicorn;optl
1/2 cBacon; coarsely chopped
Cupcake papers
Method:
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~. Youll 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 youre adding the corn and bacon, add
them now. Using a spatula, fold the ingredients together, just until
combined--DONT 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 youre looking for.I have more recipes if theyre
not. Enjoy.......Susan MM Format Norma Wrenn npxr56b
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