Corn muffins are the perfect accompaniment to soups, stews and chili, and they are quick and easily made from scratch. The liquid for these muffins is canned cream-style corn, giving them lots of corn flavor and a wonderful texture. For almost “fat free” muffins, use liquid egg substitute for the eggs.
Preheat oven to 375 degrees F. Combine dry ingredients in a medium bowl. Stir in the creamed corn, sour cream and eggs or egg substitute. Stir until smooth and then spoon the batter into a 12-cup muffin tin that has been sprayed with nonstick cooking spray. Bake for 20 minutes.
Makes 12 muffins.
