Double Corn Muffins

Very moist and delicate muffins.

1 box (8.5 oz) Jiffy corn muffin mix
1/2 cup all-purpose flour
2 eggs
1/4 cup Canola oil
1/4 cup reduced-fat sour cream
1/2-3/4 cup grated Cheddar cheese
1/4 teaspoon salt
1 can (14.75 oz) cream-style corn
1 1/2 cup frozen corn, cooked and drained
1 teaspoon baking powder
1 teaspoon baking soda

Optional ingredients:

1/3 cup chopped green onions
1/3 cup cooked and crumbled bacon
1/4 cup chopped red pepper

Grease and flour 18-20 muffin cups.

Preheat the oven to 350 F.

Mix the wet ingredients combining well. In a bowl, combine the dry ingredients and add to the wet ingredients. Divide the batter evenly among the muffin cups.

Bake for 18-20 minutes until skewer inserted in the center of the muffins comes out clean.

Place the tray on a cooling rack and let it cool down for about 15 minutes. Loosen the edges of the muffins with a knife; remove the muffins.

Makes 18-20 muffins