Preheat oven to 4~.
You'll need either one or two 12 unit muffin tins, lined with cupcake papers.
Whisk the dry ingredients together, throughly, in a bowl and set aside.
Whisk the sour cream, eggs amd melted butter together until well-blended.
Make a well in the dry ingredients, pour in cream/butter/egg mixture and if you're adding the corn and bacon, add them now.
Using a spatula, fold the ingredients together, just until combined--DON'T OVERMIX.
Spoon the mixture into the lined muffin tins, filling them evenly, about 3/4 full.
Bake for 2-25 minutes, testing until a wooden pick comes out clean.
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