Corn Bread Sour Cream Muffins
Recipe: #9760
June 01, 2013
Categories: Breads, Corn, Southern, 5 Ingredients Or Less, Brunch, Picnic, Sunday Dinner, Oven Bake, Sour Cream, Muffins, more
"Aunt Shirley served these at Sunday dinners for many years."
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (71.2 g)
- Calories 153.4
- Total Fat - 11.8 g
- Saturated Fat - 1.8 g
- Cholesterol - 34.8 mg
- Sodium - 128.5 mg
- Total Carbohydrate - 10.1 g
- Dietary Fiber - 0.7 g
- Sugars - 1.5 g
- Protein - 2.6 g
- Calcium - 36.7 mg
- Iron - 0.6 mg
- Vitamin C - 3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine all ingredients with a large spoon until just blended.
Step 2
Pour into greased muffin cups. Can fill 16- 24 muffin cups, depending on how large you want them. Larger muffins increase baking time.
Step 3
Bake at 450 degrees for 20 - 30 minutes, until lightly browned (can check doneness with a toothpick in a muffin - if it comes out clean, they're done)
Tips
No special items needed.
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