Easy, Sweet Cornbread Muffins

If you enjoy sweet cornbread, I think you’ll like these a lot!

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.

Step: 2

Mix corn bread mix, milk, sour cream, honey, and eggs in a bowl until batter is well combined yet slightly lumpy; allow to rest for 5 minutes. Fill muffin cups 3/4 full with batter. Lightly sprinkle each muffin with sugar.

Step: 3

Bake in the preheated oven until muffins are golden brown, 18 to 20 minutes. Brush tops of muffins with melted butter; repeat brushing muffins with butter 2 to 3 more times.

Per Serving: 224 calories; protein 4.6g; carbohydrates 31.1g; fat 9.4g; cholesterol 44.6mg; sodium 613.5mg.

The best flavour of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which not always rise as well as clear bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.