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Muffins, Corn-Onion-Sour Cream




Source of Recipe


Epicurious.com


Recipe Link: http://epicurious.com

List of Ingredients




1 cup unbleached all-purpose flour

1 cup yellow cornmeal

1/4 cup sugar

2 teaspoons baking powder

1-1/2 teaspoons salt

1/2 teaspoon baking soda

1/2 teaspoon ground black pepper

1 cup sour cream

2 large eggs

1/4 cup (1/2 stick) unsalted butter, melted, cooled

1-1/2 cups frozen corn kernels, thawed, drained

1 cup chopped green onions


Recipe



1. Preheat oven to 425 degrees F. Line 12 1/3-cup muffin cups with paper liners.

2. Combine first 7 ingredients in a large bowl. Whisk sour cream eggs and melted butter in another bowl.

3. Add sour cream mixture to dry ingredients and stir until just moistened (do not overmix). Fold in corn kernels and green onions.

4. Divide batter evenly among muffin cups. Bake until golden and tester comes out clean, about 20 minutes. Cool on rack.

Serves 12