Three Way Sour Cream Corn Muffins |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Ingredients:
1/4 cup land o lakes® butter, softened |
3 tablespoons sugar |
2 eggs |
1/2 cup sour cream |
1/2 cup milk |
1 cup all-purpose flour |
2/3 cup yellow cornmeal |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
nutrition facts (1 muffin): calories: 150, fat: 7g, cholesterol: 55mg, sodium: 250mg, carbohydrates: 19g, dietary fiber: <1g, protein: 4g |
Directions:
1. Heat oven to 425°F.
2. Combine butter and sugar in small bowl.
3. Beat at medium speed, scraping bowl often, until creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Stir in sour cream and milk. Reduce speed to low; add all remaining ingredients.
6. Beat just until mixed.
7. Spoon batter into 12 greased or paper-lined muffin cups. Bake for 15 to 18 minutes or until golden brown. Serve muffins warm with LAND O LAKES® Spreadable Butter with Canola Oil.
8. -
9. Prepare batter as directed above. Pour batter into greased 8-inch cast iron skillet. Bake for 22 to 26 minutes or until golden brown and toothpick inserted in center comes out clean. 8 servings
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11. For 9 servings:
12. This cornbread can be baked in a greased 8-inch square baking pan. Bake for 18 to 22 minutes. 9 servings
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