Recipe for Corn Muffins with Green Onions and Sour Cream 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 cup Unbleached all purpose flour
1 cup Yellow cornmeal
1/4 cup Sugar
2 tsp Baking powder
1/2 tsp Salt
1/2 tsp Baking soda
1/2 tsp Ground black pepper
1 cup Sour cream
2 lrg Eggs
1/4 cup Unsalted butter, melted, cooled (1/2 stick)
1/2 cup Frozen corn kernels, thawed, drained
Instructions:
Instructions: Preheat oven to 425F. Line twelve 1/3-cup muffin cups with paper liners. Combine first 7 ingredients in large bowl. Whisk sour cream, eggs and melted butter in another bowl. Add sour cream mixture to dry ingedients and stir just until moistened (do not overmix). Fold in corn kernels and green onions.

Divide batter equally among muffin cups. Bake until golden and tester inserted into center of muffins comes out clean, about 20 minutes.

Cool on rack. (Can be prepared 8 hours ahead. Cover and let stand at room temperature.)

Makes 12 muffins.

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