Aaronson corn muffins

---           -------SUSAN AARONSON
                        PSTT79C------------------
   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. Let me
  know if these muffins are what you're looking for.  I
  have more recipes if they're not. Enjoy.......Susan MM
  Format Norma Wrenn npxr56b