From the Kitchen of the Tuck Inn:
17 High St., Rockport, MA, 01966 1-800-789-7260 978-546-7260 On the Web at: www.tuckinn.com
SOUR CREAM CORNBREAD MUFFINS
¼ cup butter, softened
¼ cup sugar
2 eggs
½ cup sour cream
½ cup milk
1 cup all-purpose flour
2/3 cup yellow cornmeal
1 ½ tsp baking powder
½ tsp. salt
¼ tsp. baking soda
Combine butter and sugar- beat until creamy. Add eggs. Stir in sour cream and milk. Add remaining ingredients, beat until just mixed. Pour into greased muffin tins.
Bake @ 425 degrees, 15 to 18 minutes or until golden brown.
