Corn Muffins

Step 1: Preheat oven to 425 degrees F. Grease 12 muffin-cup muffin tin.

Step 2: In a bowl whisk together 1 1/2 cups cornmeal and the next 4 ingredients (-salt).

Step 3: In a microwave safe large bowl add milk and 1/2 cup cornmeal and microwave for 1 1/2 minutes, whisking a few times. The mixture will thicken, stir and then microwave another few minutes (1-3 minutes). Remove from microwave and then whisk in sour cream, butter and sugar. Whisk in eggs. Fold in the flour mixture. Spoon mixture into muffin tins (about 1/2 cup batter per each muffin cup).

Step 4: Bake for 13-17 minutes or until done (toothpick inserted in middle comes out clean). Let muffins cool in muffin tin on rack for 5 minutes before serving.

Step 5: ***Additions if desired.

Step 6: #1. For muffins with cheddar cheese: Add 1/2 teaspoon pepper, 1/4 teaspoon dry mustard and a pinch of cayenne to dry ingredients. Whisk in 1 1/2 cups shredded Cheddar cheese and 5 sliced scallions along with the eggs.

Step 7: #2. rosemary and pepper. Whisk in 1 tablespoon rosemary (minced) and 1 1/2 teaspoons pepper with the eggs.