Cornbread Muffins
Shared By: Pick Fresh Foods
- 2 eggs
- ½ cup vegetable oil
- 1 cup low-fat sour cream
- 8 oz can creamed corn
- ½ cup yellow cornmeal
- ½ cup all-purpose flour
- 2 tsp baking powder
- ½ tsp kosher salt
- Preheat oven to 400 degrees.
- Line muffin pan with paper liners.
- In a small bowl sift cornmeal, flour, baking powder, and salt together. Set aside.
- In a large mixing bowl whisk eggs and oil together for a minute.
- Add sour cream and corn and whisk into the egg mixture.
- Add dry ingredients into the wet ingredients. Stir just until batter is blended.
- Using a muffins scoop or spoon fill each muffin cup half full.
- Bake for 15-20 minutes or until tooth pick comes out clean.
- Makes 12 muffins
Recipe by Pick Fresh Foods at https://pickfreshfoods.com/cornbread-muffins/
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