I made a big batch of Slow-Cooker Chili yesterday and thought some cornbread muffins or scones would be nice to go with it. Instead of my usual stand-by recipes, I decided to take a browse online and found this one at the Land O Lakes site:

Sour Cream Cornbread Muffins.

These muffins were wonderful!  

I don’t know why the comments/reviews on the site vary so much about these, some people loved them and others ..not so much.

I did tweak the recipe a bit:

-Instead of milk I used water .

– I baked them at 400F not 425F to avoid overbrowning.

-Also, DO use paper liners when you make these. I was out of liners and they were a bit hard to get out of the tin afterwards.

-I made 8 large muffins instead of 12.

I wish I had my own photo to share but the last 3 were finished off at breakfast today with cherry jam. Joe is a “hearty” eater, nuff said! 😉

Happy Baking and Happy New Year. 🙂