Honey Cornbread Muffins

Honey and a hint of cinnamon add sweetness and spice to these cornbread muffins, and sour cream makes them tender and moist.

Original recipe makes 12 muffins

Ingredients

1 cup Martha White® Plain Enriched Yellow Corn Meal
1 cup Pillsbury BEST® All Purpose Flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1 egg, lightly beaten
1/2 cup milk
1/2 cup honey
1/3 cup Crisco® Pure Corn Oil
1/4 cup sour cream

  • PREP

    15 mins

  • COOK

    20 mins

  • READY IN

    35 mins

Directions

  1. Heat oven to 400 degrees F. Line 12 muffin cups with paper baking cups.
  2. Combine corn meal, flour, baking powder and cinnamon in large bowl. Whisk egg, milk, honey, oil and sour cream in small bowl. Add to corn meal mixture, stirring just until moistened. Spoon evenly into prepared muffin cups.
  3. Bake 18 to 20 minutes or until lightly browned. Cool 2 minutes. Remove to wire rack to cool completely.

Nutrition

Calories: 208 kcal
Carbohydrates: 31.9 g
Cholesterol: 21 mg
Fat: 8.1 g
Fiber: 1 g
Protein: 2.9 g
Sodium: 97 mg