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Ingredients
- 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
Directions
- I like to add in 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 possibly two 12 unit muffin tins, lined with cupcake papers. Whisk the dry ingredients together, throughly, in a bowl and set aside. Whisk the lowfat sour cream, Large eggs amd melted butter together till well-blended. 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. Using a spatula, fold the ingredients together, just till combined-DON'Tablespoons OVERMIX. Spoon the mix into the lined muffin tins, filling them proportionately, about 3/4 full. Bake for 20-25 min, testing till a wooden pick comes out clean. Let me know if these muffins are what you're looking for. I have more recipes if they're not.
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