Aaronson Corn Muffins Recipe

• 1 1/3 c. Flour
• 2/3 c. Cornmeal
• 1/2 c. Sugar
• 3 tsp Baking pwdr
• 1/2 tsp Baking soda pn Salt
• 1 c. Lowfat sour cream
• 3 x -lg Large eggs
• 5 Tbsp. Butter, melted
• 12 ounce Can Green Gian Mexicorn,optl
• 1/2 c. Bacon, coarsely minced Cupcake papers

1. I like to add in the Mexicorn and bacon to this recipe.
2. It certainly does enhance the flavor, but if you want plain corn muffins, you can certainly omit these 2 ingredients.
3. Preheat oven to 400 .
4. You'll need either one or possibly two 12 unit muffin tins, lined with cupcake papers.
5. Whisk the dry ingredients together, throughly, in a bowl and set aside.
6. Whisk the lowfat sour cream, Large eggs amd melted butter together till well-blended.
7. Make a well in the dry ingredients, pour in cream/butter/egg mix and if you're adding the corn and bacon, add in them now.
8. Using a spatula, fold the ingredients together, just till combined-DON'Tablespoons OVERMIX.
9. Spoon the mix into the lined muffin tins, filling them proportionately, about 3/4 full.
10. Bake for 20-25 min, testing till a wooden pick comes out clean.
11. Let me know if these muffins are what you're looking for.
12. I have more recipes if they're not.

flour, cornmeal, sugar, baking pwdr, baking soda, sour cream, eggs, butter, mexicorn, bacon

Taken from cookeatshare.com/recipes/aaronson-corn-muffins-62110 (may not work)