Moist Sugarless Cornbread Muffins - cooking recipe

Ingredients

1 (14 1/2 ounce) can creamed corn
1/2 cup fat free sour cream
1/2 cup nonfat milk
2 large eggs
2 tablespoons butter, melted
1 cup flour
2 cups cornmeal
1 1/2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cayenne pepper

Preparation

Preheat oven to 450 degrees.
Heat creamed corn over medium heat until boiling. Stir in 1 cup of the cornmeal.
Mix sour cream & milk until well blended.
Stir sour cream mixture into creamed corn mixture, then add eggs and melted butter.
Mix cornmeal, flour, salt baking powder, soda and cayenne pepper into a medium bowl.
Stir into wet ingredients.
Place cupcake papers into muffin tin and fill 1/2 full with batter.
Bake 15 minutes or until golden brown.
Let cool on a wire rack.