A recipe for Aaronson Corn Muffins. Follow the simple recipe instructions for Aaronson Corn Muffins shared by other home cooking experts.
Ingredients
1 1/3 c. Flour2/3 c. Cornmeal
1/2 c. Sugar
3 Tsp. Baking powder
1/2 Tsp. Baking soda
pinch Salt
1 c. Sour cream
3 X-lg eggs
5 Tbs. Butter, melted
12 oz. Can Green Giant Mexicorn, optl
1/2 c. Bacon, coarsely chopped
Cupcake papers
Directions
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, thoroughly, in a bowl and set aside. Whisk the sour cream, eggs and 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 WrennSUSAN AARONSON,
