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Recipe Name: Aaronson Corn Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 1

1 1/3 Cup(s) Flour
2/3 Cup(s) Cornmeal
1/2 Cup(s) Sugar
3 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Baking soda
Pinch(s) Salt
1 Cup(s) Sour cream
3 X-lg eggs
5 Tablespoon(s) Butter, melted
12 Ounce(s) Can Green Gian Mexicorn, optl
1/2 Cup(s) Bacon, coarsely chopped
Cupcake papers
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 From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 2248
Calories From Fat: 942
Total Fat: 107.5g
Cholesterol: 272.3mg
Sodium: 2316.7mg
Potassium: 757.9mg
Carbohydrates: 300.2g
Fiber: 10.5g
Sugar: 107.4g
Protein: 29.2g

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