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~. Youll 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 youre adding the corn and bacon, add them now. Using a spatula, fold the ingredients together, just until combined--DONT 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 youre looking for. I have more recipes if theyre not. Enjoy.......Susan MM Format Norma Wrenn npxr56b
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|Serving Size: 1 Serving (1126g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 846 (30%)|
|Amt Per Serving||% DV|
|Total Fat 94g||125 %|
|Saturated Fat 56.7g||283 %|
|Monounsaturated Fat 23.9g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 242.2mg||75 %|
|Sodium 2271.1mg||78 %|
|Potassium 525.9mg||14 %|
|Total Carbohydrate 481.9g||142 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 475.3g|
|Protein 26.8g||38 %|
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Calories per serving: 2835
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