Honey and a hint of cinnamon add sweetness and spice to these cornbread muffins, and sour cream makes them tender and moist.
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.
Per Serving: 208 calories; protein 2.9g; carbohydrates 31.9g; fat 8.1g; cholesterol 18.4mg; sodium 97mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always getting bigger as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . 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 work it night before , then finish it off the next day.