Cap'n Crunch Sour Cream Corn Muffins

Source: JS Online

2 cups flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
4 cups Cap'n Crunch cereal, finely crushed (about 1½ cups crushed)
1 cup milk, plus more if necessary
¾ cup sour cream
2 large eggs
6 tablespoons (¾ stick) unsalted butter, melted and cooled

Preheat oven to 400 degrees.

Line 12-cup muffin tin with paper liners or coat with vegetable oil spray.

In small bowl, combine flour, baking powder, baking soda and salt. Set aside.

In large bowl, combine remaining ingredients and stir until smooth.

Add flour mixture, stirring until just combined. If mixture is too dry, stir in more milk, 1 tablespoon at a time, until it is a very thick batter, but all the dry ingredients are moistened.

Fill each cup until it is full. Bake in preheated oven until muffins are set and golden on top, 16 to 18 minutes. Let muffins cool in pan about 5 minutes, invert onto wire rack, then turn them right side up on rack to cool completely. Makes 12 muffins.

Notes: Muffins will keep in airtight container at room temperature up to 2 days, or wrap individually in plastic and then aluminum foil and freeze up to 1 month.

The recipe can easily be varied. For Bacon-Corn Muffins, add ¼ cup crumbled crisp-cooked bacon. For Blueberry-Lemon Muffins, add ¾ cup washed and stemmed blueberries and ½ teaspoon grated lemon zest.