Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup raisins
1/2 cup coarsely chopped walnuts
1/4 cup vegetable oil
2 eggs, beaten
1/2 cup sour cream
1/2 cup Bloody Mary mix (or Tabasco-spiked tomato juice)

Directions

Preheat oven to 350 degrees. Prepare a 12-muffin tin or two six-muffin tins by greasing cups or lining with paper inserts.

Toast the cornmeal in a shallow baking pan in the oven for about 10 minutes, stirring once or twice. Remove and set aside. Raise oven heat to 400 degrees.

Sift together dry ingredients including toasted cornmeal. Mix in raisins and walnuts. Beat together oil, eggs, sour cream and Bloody Mary mix. Add the liquids to the dry mixture and stir until barely blended. Scoop into muffin pan and bake for 20 to 25 minutes until tops are crusty and lightly browned. Makes 12 muffins.