Title: Corn Muffins W/green Onions & Sour Cream
Categories: Muffins
Yield: 12 Servings

1	c	Unbleached allpurpose flour
1	c	Yellow cornmeal
1/4	c	Sugar
2	ts	Baking powder
1 1/2	ts	Salt
1/2	ts	Baking soda
1/2	ts	Black pepper
1	c	Sour cream
2	lg	Eggs
1/4	c	Unsalted butter; melted, cooled
1 1/2	c	Frozen corn kernels; thawed, drained
1	c	Green onions; chopped

Preheat oven to 425~. Line twelve 1/3-cup muffin cups with paper liners. Combine flour, cornmeal, sugar, baking powder, salt, baking soda, and pepper in lg. bowl. Whisk sour cream, eggs, and melted butter in another bowl. Add sour cream mixture to dry ingredients and stir just until moistened (do not overmix). Fold in corn kernels and green onions.

Divide batter equally among muffin cups. Bake until golden and tester inserted into center of muffins comes out clean, about 20 mins. Cool on rack. (Can be prepared 8 hrs. ahead. Cover and let stand at room temp).

Source: Bon Appetit, 11/94

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