1 cup Martha White® Plain Enriched Yellow Corn Meal
1 cup Pillsbury BEST® All Purpose Flour
1 tablespoon baking powder
½ teaspoon ground cinnamon
½ cup milk
½ cup honey
⅓ cup Crisco® Pure Corn Oil
¼ 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.