| Level: | Easy |
| Total: | 30 min |
| Active: | 10 min |
| Yield: | 8 or 9 muffins |
Ingredients
- Nonstick cooking spray, for the muffin pan
- One 8.5-ounce box cornbread mix
- 3/4 cup chopped walnuts
- 2 teaspoons fresh thyme leaves
- 1/4 cup sour cream
- 1/3 cup milk
- 3 tablespoons honey
- 1 large egg
Instructions
- Preheat the oven to 350 degrees F. Spray a muffin pan with nonstick spray.
- Combine cornbread mix, walnuts and thyme in a large bowl. Whisk together the sour cream, milk, honey and egg in another bowl. Stir the wet mixture into the dry mixture until just combined.
- Scoop the batter into the prepared muffin pan. Bake until golden brown, about 20 minutes. Serve warm.
Nutrition Facts
| Serving Size | 1 of 8.5 servings |
| Calories | 244 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 5 g |
| Cholesterol | 27 mg |
| Sodium | 330 mg |
Reviews
I didn’t have any nuts or thyme to add but was able to add honey from my son’s bees. I spread melted butter over the top while they were still warm. Delicious! I’ll try this recipe again once I purchase nuts and fresh thyme.
Super moist with an awesome mixture of sweet and savory!
Loved the muffins. I baked at 400 degrees for 18 minutes-the same as jiffy muffin mix directions.
I used lemon thyme. It was fabulous!
Excellent recipe, hint of savory, crunch and sweet cornbread