Inspired by my Basic Corn Muffins recipe, I used applesauce, Cheddar cheese and fresh sage for a savory fall corn muffin.

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.

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  • Mix cornmeal, flour, baking powder, salt, and white pepper in a bowl.

  • In separate bowl, mix together the egg, buttermilk, and applesauce. Add to dry ingredients; stir to combine.

  • Stir in Cheddar cheese, apple, and sage; mix thoroughly. Spoon into prepared muffin pan.

  • Bake until golden brown and a toothpick inserted in center comes out clean, about 15 minutes.

Nutrition Facts

148 calories; protein 4.3g; carbohydrates 27.3g; fat 2.4g; cholesterol 19.2mg; sodium 326.8mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/29/2016
Delicious! A great twist on traditional corn muffins. I only made a few changes (because I didn't have all the ingredients.) Everything else I kept exactly as is and the muffins turned out moist, and cooked through exactly on time and at temperature. I especially enjoyed the apple chunks. Both my boyfriend and I devoured them. Instead of white pepper I used regular. Instead of fresh sage I used 1/2 tsp dried rosemary, 1/4 tsp dried oregano, and 1/4 tsp dried marjoram. Instead of buttermilk I used whole milk with lemon juice squeezed from a lemon wedge. Read More
(1)
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