Corn Muffins

Name: Corn Muffins
Yield: Makes 12 muffins
Ingredients: 2 cups, unbleached all-purpose flour (10 ounces/283 grams); 1 cup, fine-ground, whole-grain yellow cornmeal (4 1/2 ounces/128 grams); 1 1/2 teaspoons, baking powder; 1 teaspoon, baking soda; 1/2 teaspoon, table salt; 2 , large eggs; 3/4 cup, granulated sugar (5 1/4 ounces/149 grams); 8 tablespoons, unsalted butter (1 stick), melted; 3/4 cup, sour cream; 1/2 cup, milk

Desserts or Baked Goods
Breakfast & Brunch
Quick Breads

Appears in Cook's Illustrated September/October 2002, America's Test Kitchen TV

Not just for breakfast, these quick, tender, corn muffins rely on one simple method and one key ingredient.

SERVES Makes 12 muffins

TIME 55 minutes

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