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Baking Illustrated Corn Muffins takes 15 minutes to prepare.

Baking Illustrated Corn Muffins takes 12 minutes to cook.

Baking Illustrated Corn Muffins makes 32 servings.

The ingredients for Baking Illustrated Corn Muffins are:

2 c all purpose flour
1 c fine stone-ground cornmeal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 c sugar
8 Tablespoons melted unsalted butter
3/4 c sour cream
1/2 c milk

Here is how you make Baking Illustrated Corn Muffins:

Preheat oven to 400 degrees. Spray mini muffin tins with non-stick cooking spray.In a medium bowl, whisk together dry ingredients. In a separate medium bowl, whisk together eggs and sugar until thick and light colored. Add the melted butter slowly, whisking to fully incorporate. Whisk in sour cream and milk.Add wet ingredients to dry mixture and mix gently with a rubber spatula until the batter is just combined and evenly moistened. Do not overmix. Divide batter evenly between mini muffin cups and bake until the muffins are light golden brown and a skewer inserted into the center of a muffin comes out clean, about 12 minutes.Cool 5 minutes in tins and then turn out and cool 5 minutes longer turned out onto wire rack. Serve warm.Serving Size: makes 32 mini muffinsNumber of Servings: 32Recipe submitted by SparkPeople user EMILY_SU.

The nutritional information for Baking Illustrated Corn Muffins is:

• Servings Per Recipe: 32
• Amount Per Serving
• Calories: 97.9

• Total Fat: 4.6 g
• Cholesterol: 22.1 mg
• Sodium: 33.2 mg
• Total Carbs: 12.2 g
• Dietary Fiber: 0.7 g
• Protein: 1.8 g