- 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
- 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.
04/27/2018
recipepes.com
Honey Cornbread Muffins, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
