Sunday, May 4, 2008

Texas Sour Cream Corn Muffins

2 large eggs

1 cup light sour cream

6 tbs butter, melted

1/4 cup milk

1/2 cup all purpose flour

1/14 cup yellow or white cornmeal

1 1/2 tsps baking powder

1/2 tsp salt

3/4 tsp baking soda

1 to 2 tbsp sugar, optional

1 cup drained corn kernels, or frozen corn, thawed

Grease and flour 6 Texas Muffin cups or spray with Pam.Whisk eggs, sour cream, milk and melted butter.In mixing bowl combine flour, cornmeal, baking powder, salt soda and sugar if using sugar.Stir the first mixture into the dry ingredients just until blended, fold in the corn kernels. Spoon the batter into the prepared muffin cups filling to about 2/3 or 3/4 full.Bake for 20 to 25 minutes or until tops are lightly brownned.

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