Sweet Cornbread Muffins

Sweet Cornbread Muffins

1 C. self rising cornmeal

1 C. self rising flour

1 large egg, beaten

1/4 C. vegetable oil

1 T. white sugar

1 T. honey

1 1/4 C. milk

Combine the cornmeal, sugar and flour. Add in the beaten egg, vegetable oil and honey. Combine well. Stir in the milk, you want a fairly thin but not too thin consistency. You may need to add more...I always start with 1 C. and then go from there. Grease your muffin tin and using an ice cream scoop fill muffin cups almost to the top. Bake at 400 degrees for 15-20 minutes or until lightly browned. Serve warm. Makes 10-12 muffins.

Recipe from janet page