Aaronson Corn Muffins Vegetables Recipes


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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




 Aaronson Corn Muffins 

 

 

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