Sweet Corn Muffins

Sweet Corn Muffins

• 1 1/2 cups yellow cake mix
• 2 cups finely ground yellow cornmeal
• 1 tsp salt
• pinch of cayenne pepper
• 2 tsp baking powder
• 1 cup buttermilk
• 1/4 cup oil
• 2 eggs
• 2 Tbs honey
• 1/4 cup sour cream

Preheat oven to 375*

In a large bowl mix together dry ingredients and set aside. In a mixing bowl mix buttermilk, oil, eggs, honey, and sour cream. With the mixer on low slowly add dry ingredients mixing only until incorporated. Do not over mix! Cover bowl and chill dough for at least 1 hour. Spoon batter into prepared muffin tins about 2/3 full and bake for 15-18 min. You want to see moist crumbs on the toothpick when testing for doneness. Cool on wire rack and store in a covered container at room temp.