HONEY CORNBREAD MUFFINS

Honey Cornbread Muffins image

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

Provided by Crisco

Categories Trusted Brands: Recipes and Tips Crisco®

Time 35m

Yield 12

Number Of Ingredients 9

Ingredients

1 cup Martha White® Plain Enriched Yellow Corn Meal
1 cup Pillsbury BEST® All Purpose Flour
1 tablespoon baking powder
½ teaspoon ground cinnamon
1 egg, lightly beaten
½ cup milk
½ cup honey
⅓ cup Crisco® Pure Corn Oil
¼ cup sour cream

Steps:

Heat oven to 400 degrees F. Line 12 muffin cups with paper baking cups.
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.
Bake 18 to 20 minutes or until lightly browned. Cool 2 minutes. Remove to wire rack to cool completely.

Nutrition Facts : Calories 208.2 calories, Carbohydrate 31.9 g, Cholesterol 18.4 mg, Fat 8.1 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 97 mg, Sugar 12.1 g