Honey Cornmeal Muffins

Prepare muffins: Heat oven to 300 degrees F. Lightly coat a 24-count mini-muffin pan with cooking spray. 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. 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. 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.