Corn Muffins

Recipe for making corn muffins.

Cook: 35 mins

Servings: 4-6

Ingredients

Directions

Preheat the oven to 200 degrees. Sprinkle the 12-compartment muffin tin with the oil in the spray.
In a medium bowl, sift flour, cornmeal, baking powder, baking soda and salt together and set aside. In another medium bowl, beat eggs with a mixer for about 30 seconds. Add sugar and beat. Add melted butter and beat well. Add half sour cream and half milk, beat. Add remaining sour cream and milk and blend until combined. Add the creamy mixture to the flour mixture and stir with a rubber spatula until smooth, being careful not to stir for too long.
Divide the dough evenly among the compartments of the muffin pan (about 3 tablespoons per compartment). Bake the muffins for 18 minutes, until a toothpick inserted in the center comes out with one or two crumbs.
Allow to cool for a few minutes in the pan, then remove from the pan and serve with butter if desired.

Bon appetit!

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