*  Exported from  MasterCook  *
                           AARONSON CORN MUFFINS
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           -------SUSAN AARONSON
    1 1/3   c            Flour
      2/3   c            Cornmeal
      1/2   c            Sugar
    3       ts           Baking powder
      1/2   ts           Baking soda
            pn           Salt
    1       c            Sour cream
    3                    X-lg eggs
    5       tb           Butter -- melted
   12       oz           Can Green Gian Mexicorn -- optl
      1/2   c            Bacon -- coarsely chopped
                         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. Let me
   know if these muffins are what you're looking for.  I
   have more recipes if they're not. Enjoy.......Susan MM
   Format Norma Wrenn npxr56b
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