Susan's Corn Muffins
Yield
servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
all-purpose flour
|
|
| ⅔ | cup |
cornmeal
|
|
| ½ | cup |
sugar
|
|
| 3 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | pinch |
salt
|
*
|
| 1 | cup |
sour cream
|
|
| 3 | large |
eggs
|
|
| 5 | tablespoons |
butter
melted |
|
| 12 | ounces |
mexicorn
|
* |
| ½ | cup |
bacon
coarsely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
all-purpose flour
|
|
| 158 | ml |
cornmeal
|
|
| 118 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1 | pinch |
salt
|
*
|
| 237 | ml |
sour cream
|
|
| 3 | large |
eggs
|
|
| 75 | ml |
butter
melted |
|
| 346.8 | ml/g |
mexicorn
|
* |
| 118 | ml |
bacon
coarsely chopped |
*
|
Directions
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 ¾ full.
Bake for 20 to 25 minutes, testing until a wooden pick comes out clean.
