Mini Moist Corn Muffins


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Mon. – Fri.  8-6
Saturday 9-5
Sunday 11-5




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Saturday  9-5
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Sargent’s North Hours

Mon-Fri 8-5
Saturday Closed
Sunday  Closed
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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.