Corn Muffins
Prep Time
20mins
Time to Table
30mins
Servings
12
Ingredients
- 1 cup yellow cornmeal
- 1 cup flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup Daisy Light Sour Cream
- 2 large eggs
- 1/4 cup butter, melted
Tips
Cooking Tip:
No-Mess Muffins: To reduce cleanup when you make muffins, spoon the batter into a zip-top bag, snip off a corner and fill the muffin tins.
Remember the secret to tender homemade muffins is to stir the batter just until the dry ingredients are moistened. The batter should be lumpy.
Ingredients
- 1 cup yellow cornmeal
- 1 cup flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup Daisy Light Sour Cream
- 2 large eggs
- 1/4 cup butter, melted
Tips
Cooking Tip:
No-Mess Muffins: To reduce cleanup when you make muffins, spoon the batter into a zip-top bag, snip off a corner and fill the muffin tins.
Remember the secret to tender homemade muffins is to stir the batter just until the dry ingredients are moistened. The batter should be lumpy.
Directions
- Grease a 12-muffin tin well and preheat the oven to 425 degrees.
- In a large bowl, combine yellow cornmeal, flour, sugar, baking powder, salt, and baking soda. Set aside.
- In a separate large bowl combine the light sour cream, eggs, and butter
- Add the dry ingredients to the wet ones, stir until moist. Spoon the batter into muffin tins and bake for 15-20 minutes or until golden brown.
- Calories:155
- Cholesterol:48
- Dietary Fiber:1
- Protein:4
- Sodium:355
- Total Carbohydrate:20
- Total Fat:6
