Sour Cream Corn Muffins

INGREDIENTS

• 1 C. yellow cornmeal
• 1 C. all-purpose flour
• 1/4 C. sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 1/2 tsp. salt
• 2 lg. eggs, lightly beaten
• 1 C. sour cream
• 1/4 C. butter or margarine, melted

INSTRUCTIONS

Combine cornmeal, flour, sugar, baking powder, soda and salt in a lg. bowl; make a well in the center of the mixture.

Combine eggs, sour cream and butter. Add to dry ingredients, stirring just until dry ingredients are moistened. Spoon batter into greased miniature muffin pans, filling 3/4 full. Bake at 425 degrees for 10-12 minutes. Remove muffins from pans immediately and serve warm.

Recipe by Diane