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Aaronson Corn Muffins

Ingredients: 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 1 Cup(s) Sour cream 3 large Eggs 5 Tablespoon(s) Butter; melted 12 Ounce(s) Can Green Gian Mexicorn;optl 1/2 Cup(s) Bacon; coarsely chopped Directions: 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. Let me know if these muffins are what you're looking for.
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