Betty demonstrates how to make Sour Cream Corn Muffins. The sour cream gives these muffins a delightful tangy flavor.
Self rising cornflour | 1 Cup (16 tbs) | |
Vegetable oil | 1/2 Cup (8 tbs) | |
Well beaten eggs | 2 | |
Sour cream | 1 Cup (16 tbs) | |
Cream | style corn |
Making
In a large bowl, beat the eggs and stir in all of the other ingredients. Mix until well combined.
With an ice cream scoop, dip batter out into muffin tins that have been sprayed with cooking oil spray.
Bake at 450 degrees (F) for about 12 to 15 minutes, or longer if needed.
Note: Muffins are done when toothpick inserted at deepest part comes out clean.
Serving
Serve them hot as a snack along with hot coffee and cold butter.
Serving size
Calories 179Calories from Fat 123
% Daily Value*
Total Fat 14 g21.5%
Saturated Fat 3 g15%
Trans Fat 0 g
Cholesterol
Sodium 226 mg9.42%
Total Carbohydrates 11 g3.7%
Dietary Fiber %
Sugars 1 g
Protein 2 g4%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet