Honey Cornbread Muffins

4.0
(13)

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

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Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
12
Yield:
12 muffins

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

  • cup Crisco® Pure Corn Oil

  • ¼ cup sour cream

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 Facts (per serving)

208 Calories
8g Fat
32g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 208
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 9%
Cholesterol 18mg 6%
Sodium 97mg 4%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 4%
Total Sugars 12g
Protein 3g
Vitamin C 0mg 1%
Calcium 68mg 5%
Iron 0mg 1%
Potassium 36mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.