Sour Cream Corn Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Yellow Cornmeal, 1.25 cup*Wheat flour, white, all-purpose, unenriched, 1.25 cup Granulated Sugar, 0.5 cupBaking Powder, 1.5 tbspMilk, 1%, 1 cupCider Vinegar, 1 tbspSour Cream, reduced fat, 0.5 cupVanilla Extract, 1 tsp
Preheat oven to 375 F. Lightly butter 12 muffin cups (3 by 1.25 inch)
In a large bowl combine cornmeal, flour, sugar and baking powder, stir with a wooden spoon until mixed. Stir in milk, vinegar, sour cream and vanilla, untill well blended.
Spoon batter into muffin cups, filling them 3/4 full.
Bake for 15-20 mins, or untill golden brown.
Cool on a wire rack for 20 mins before serving.
Makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user SECTUMSEMPRA.
In a large bowl combine cornmeal, flour, sugar and baking powder, stir with a wooden spoon until mixed. Stir in milk, vinegar, sour cream and vanilla, untill well blended.
Spoon batter into muffin cups, filling them 3/4 full.
Bake for 15-20 mins, or untill golden brown.
Cool on a wire rack for 20 mins before serving.
Makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user SECTUMSEMPRA.
Nutritional Info Amount Per Serving
- Calories: 149.9
- Total Fat: 2.0 g
- Cholesterol: 4.9 mg
- Sodium: 200.7 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 1.3 g
- Protein: 3.4 g
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