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 Nellie’s Free Range 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 Nellie’s Free Range 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

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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!