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Corn Muffins

Rachel
  • minutes
  • Serves

INGREDIENTS

2 cups

all purpose flour

1 cup

yellow cornmeal

1 1/2 tsp

baking powder

1 tsp

baking soda

1 tsp

salt

3/4 cup

sour cream

3/4 cup

sugar

1/2 cup

whole milk

8 tbsp

unsalted butter, melted and cooled

2

large eggs

1 11 ounce can

whole corn kernels, drained (optional)