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Sage Corn Muffins

 Sage Corn Muffins
These muffins are moist and flavorful— try them instead of rolls with most any meal.
12 ServingsPrep: 15 min. Bake: 25 min. + cooling

Ingredients

  • 1-1/2 cups yellow cornmeal
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup butter, melted
  • 1-1/2 cups cream-style corn
  • 1/2 cup chopped fresh sage or 1 to 2 teaspoons ground sage
  • 1/4 teaspoon pepper

Directions

  • In a bowl, combine cornmeal, flour, sugar, baking powder and salt.
  • Whisk the eggs, buttermilk and butter; stir into dry ingredients
  • just until moistened. Fold in corn, sage and pepper.
  • Fill greased or paper-lined muffin cups three-fourths full. Bake at
  • 400° for 22-25 minutes or until a toothpick comes out clean.
  • Cool for 5 minutes before removing from pan to a wire rack. Yield: 1
  • dozen.
Nutritional Facts: 1 serving (1 each) equals 173 calories,

2 of 2

Sage Corn Muffins (continued)

Nutritional Facts: 5 g fat (3 g saturated fat), 46 mg cholesterol, 361 mg sodium, 28 g carbohydrate, 2 g fiber, 4 g protein.