Blue Corn Muffins with sour cream
I have no idea where I got this recipe.
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 1
bake
easy
bread
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup sour cream
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1 cup all purpose flour
- 2 eggs large
- 1 cup blue cornmeal
- 4 tablespoon melted butter
- 1 cup corn fresh or frozen
- 4 green onion thinly sliced
- Carbohydrate 273.763635867566 g
- Cholesterol 587.979999662891 mg
- Fat 229.493703445782 g
- Fiber 17.3406468372167 g
- Protein 42.9276892598606 g
- Saturated Fat 139.349091636267 g
- Serving Size 1 1 Dozen (1312g)
- Sodium 45707.3358100781 mg
- Sugar 256.422989030349 g
- Trans Fat 18.0004812079379 g
- Calories 3201 calories
Prepare muffin cups and heat oven to 425 degrees F. Combine the flour, cornmeal, sugar, baking powder, salt and baking soda. In another bowl, whisk together the sour cream, eggs and cooled melted butter. Add sour cream mixture to the dry ingredients and stir just until blended. Fold in corn and green onions. Fill muffin cups 3/4 full and bake 20 minutes or until done. If desired, add a can of diced green chiles (drained) or about 2 T minced jalapeno peppers.
