*  Exported from  MasterCook  *

                          Aaronson Corn Muffins

Recipe By     : Susan Aaronson
Serving Size  : 12   Preparation Time :0:00
Categories    : Breads                           Cornmeal
                Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/3  C             Flour
   1      C             Sour Cream
     2/3  C             Cornmeal
   3      Lg            Eggs -- extra large
     1/2  C             Sugar
   5      Tbsp          Butter -- melted
   3      Tsp           Baking Powder
  12      Oz            Green Giant Mexicorn -- opt
     1/2  Tsp           Baking soda
     1/2  C             Bacon -- coarsely chopped
          Pinch         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 lined muffin
tins, filling them evenly, about 3/4 full. Bake for 20-25 minutes,
testing until a wooden pick comes out clean.

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Nutr. Assoc.: 0 0 0 0 0 0 0 2873 0 0 0 0