Corn Muffins

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

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.

Corn Muffins printer friendly version located here. (Just the recipe. Nothing else.)
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