Molly's Corn Muffins
Yield
12 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sour cream
or yogurt |
|
| 1 | teaspoon |
baking soda
|
|
| 4 | ounces |
butter
melted |
|
| 2 | large |
eggs
beaten |
|
| ½ | cup |
sugar
|
|
| 1 | cup |
cornmeal
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sour cream
or yogurt |
|
| 5 | ml |
baking soda
|
|
| 115.6 | ml/g |
butter
melted |
|
| 2 | large |
eggs
beaten |
|
| 118 | ml |
sugar
|
|
| 237 | ml |
cornmeal
|
|
| 237 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
Directions
Mix sour cream or yogurt with the baking soda and set aside.
In a large bowl place the butter, sugar, corn meal and eggs.
Stir well. Add the flour mixture alternating with the sour cream mixture, beginning and ending with the dry ingredients.
Grease 12 regular muffin tins and bake 25 to 30 minutes in a preheated 350℉ (180℃) oven.
