Title: Aaronson corn muffins
 Categories: Breads, Nw
      Yield: 1 Servings
 
  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
 
  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, 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.