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Mini Moist Corn Muffins

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Sargent’s on 2nd Hours

Monday-Friday 8 am – 7 pm
Saturday 9 am – 5 pm
Sunday  11 am – 5 pm

 

Sargent’s 2nd Street is OPEN to foot traffic

We are more than happy to offer you curbside delivery and delivery off site for a fee. 

Please call us at 507-289-6068 we will assist you with your purchases or answer any questions that you have. 

 

Sargent’s North Hours

Closed for the season

See you in 2021!!

Sargent’s North is OPEN to foot traffic 

We are more than happy to offer you curbside delivery and delivery off site for a fee or meet you in the bulk area to load bulk items.

Please call us at 507-289-0022 we will assist you with your purchases or answer any questions that you have. 

 

Landscape & Business Office:
Monday – Friday 8 am – 4:30 pm
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.