Parmesan & Garlic Corn Muffins

Parmesan & Garlic Corn Muffins

• 2 Cups All Purpose Flour
• 2 Cups Better Made Parmesan & Garlic Krinkle Cut Potato Chips, Crushed
• 1 Cup Sugar
• 1 Cup Cornmeal
• 2 T. Baking Powder
• 3/4 Cup Milk
• 3/4 Cup Canned Creamed Corn
• 1 Stick Unsalted Butter, melted & cooled
• 1/2 Cup Sour Cream
• 2 Extra Large Eggs

Preheat oven to 350 degrees F. Lightly grease or line 12 large muffin cups with paper liners. In the bowl of electric mixer, combine the flour, 1 cup of the crushed potato chips, sugar, cornmeal and baking powder. In a separate bowl, combine the milk, creamed corn, melted butter, sour cream and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Divide the batter into the 12 muffin cups and sprinkle the remaining 1 cup of potato chips evenly over the batter. Bake for 30 minutes or until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan. Excellent with stew or chili!

Patty Mackey, Michigan

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