Sage Cornbread Muffins Recipe

Name: Sage Cornbread Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. cornmeal; 3 Tbsp. sugar; 1/2 tsp. salt; 1/4 c. melted unsalted butter; 1 c. creamed corn; 2 c. all-purpose flour; 1 Tbsp. baking powder; 1 c. buttermilk; 2 eggs, lightly beaten; 2 Tbsp. sage

Servings: persons

1
Preheat oven to 400u00b0.
2
Line muffin tin with paper muffin cups (or butter and lightly flour the pan).
3
Combine cornmeal, flour, sugar, baking powder and salt in a mixing bowl.
4
Make a well in the center of the dry ingredients and add the eggs, buttermilk and melted butter.
5
Stir all ingredients together until just combined. Fold creamed corn and sage into the batter.
6
Fill muffin cups halfway with batter.
7
Bake for 20 minutes or until toothpick inserted comes out clean.
8
16 muffins, 123 calories each and 4 grams fat.

1378

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 c. cornmeal, 3 Tbsp. sugar, 1/2 tsp. salt, 1/4 c. melted unsalted butter, and more.

Yes, Sage Cornbread Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sage Cornbread Muffins

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