Mini Moist Corn Muffins

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Sargent’s on 2nd Hours

Mon. - Fri. 8-8
Saturday 8-5
Sunday 9-5
Garden Center....(507) 289-6068

Floral:
Mon. - Fri. 8-6
Saturday 9-5
Sunday Closed
Floral...(507) 281-2496

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Sargent’s North Hours

Garden Center:
Mon. - Fri. 8-8
Saturday 8-5
Sunday 9-5
Landscape & Business Office:
Mon. - Fri. 8-4:30
And By Appointment
(507) 289-0022

Mini Moist Corn Muffins

Grease 24 mini muffin tins with butter.
Preheat oven to 425 degrees. Put rack in upper third of oven.

½ cup all purpose flour
½ cup yellow corn meal
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. salt
¼ tsp. baking soda
1 large egg 
1 ½ cups sour cream
10 oz. frozen corn, thawed and patted dry

Mix together flour, cornmeal, sugar, baking powder, salt and baking soda. Make a well in the middle and whisk together egg, sour cream and corn. Mix into flour mixture until blended. Do not over mix. Spoon into muffin tins and bake 10-15 minutes. A toothpick should come out clean when inserted into the middle of the muffins. Cool five minutes before removing from the pan. Store in a covered container for up to two days. Makes 24 muffins.