Sage Corn Muffins

Name: Sage Corn Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 dozen.
Ingredients: 1-1/2 cups yellow cornmeal; 1/2 cup 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

These muffins are moist and flavorful— try them instead of rolls with most any meal.

Ingredients

1-1/2 cups yellow cornmeal
1/2 cup 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.

Nutrition Facts

1 each: 173 calories, 5g fat (3g saturated fat), 46mg cholesterol, 361mg sodium, 28g carbohydrate (5g sugars, 2g fiber), 4g protein.

Originally published as Sage Corn Muffins in Bountiful Harvest Cookbook

Reviews

My Review

Click stars to rate

Average Rating:

angelasandoval

Dec 4, 2011

Found these muffins, while moist, were a little on the crumbly side but loved the addition of sage (I used fresh sage)! Mmmm!