Prep Time 15m
Cook Time 20m
Ready Time 35m
Yield 12 muffins

  • 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
Preparation Directions
  • Step 1Heat oven to 400°F. Line 12 muffin cups with paper baking cups.
  • Step 2Combine 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.
  • Step 3Bake 18 to 20 minutes or until lightly browned. Cool 2 minutes. Remove to wire rack to cool completely.
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