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Honey Cornmeal Muffins
These go great with ribs OR with morning coffee !!!

1 cup unsifted all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup honey
1/2 cup butter, softened
2 large eggs
1 1/2 teaspoon vanilla extract
1/2 cup sour cream

1. Prepare muffins: Heat oven to 300 degrees. Lightly "PAM" a 24-count
mini-muffin pan. In a small bowl, combine flour, cornmeal, baking powder,
baking soda, and salt. In a large bowl, with mixer on high speed, cream
honey and butter until fluffy. Beat in eggs and vanilla. At low speed,
gradually add flour mixture into the honey mixture until well blended.
Fold in the sour cream. Spoon batter into the prepared muffin pan.

2. Bake muffins: Place the muffin pan on the middle rack of the oven
and bake until a toothpick inserted in the center of a muffin comes
out clean - 15 to 20 minutes.

3. Cool and store muffins: Transfer muffins to a wire rack and cool 5
minutes in the pan. Run a small knife blade around the edges of the
muffins and allow them to cool completely on the rack; turn out muffins.
Store, covered in plastic wrap.

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