Margarita Muffins

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1/4 cup yellow cornmeal (or blue cornmeal)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 large egg, at room temperature
• 1/2 cup sour cream
• 1/2 cup tequila
• 1/3 cup orange juice
• 1/4 cup canola oil
• 1/4 cup lime juice
• 1 1/2 teaspoons grated lime zest
• 1 1/2 teaspoons coarse salt (optional)

1. Position oven rack in the center of the oven; preheat oven to 400u0b0.
2. Prepare muffin tins: spray indentations and the rims with nonstick cooking spray.
3. In a bowl, whisk flour, sugar, cornmeal, baking soda, and salt until well combined; set aside.
4. In a big bowl, whisk the egg and sour cream until smooth.
5. Whisk in the tequila, orange juice, oil, lime juice, and zest until well blended.
6. Stir in the flour mixture with a wooden spoon until incorporated.
7. Fill muffin tins 3/4 full; if desired, sprinkle 1/8 teaspoon coarse salt over muffin top before baking (coarse salt gives the topping a little bite; if you don't like margaritas in salt-rimmed glasses, you probably should omit this).
8. Bake for 20 minutes or until the tops are lightly browned and cracked.
9. Set pan on wire rack to cool for 10 minutes; gently rock each muffin back and forth to release and remove from tin.
10. Cool muffins for 5 minutes on the rack before serving.
11. *Margarita Pumpkin Seed Muffins: add 3/4 cup toasted, shelled pumpkin seeds (pepitas) with the flour.
12. *Sugar-Topped Margarita Muffins: omit the coarse salt; sprinkle the muffins with 1/2 teaspoon coarse or colored sugar before baking.

flour, sugar, yellow cornmeal, baking soda, salt, egg, sour cream, tequila, orange juice, canola oil, lime juice, lime zest, coarse salt

Taken from www.food.com/recipe/margarita-muffins-215186 (may not work)