Savory Fall Corn Muffins recipe

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Ingredients

1 ¼ cups yellow cornmeal
1 cup all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon ground white pepper
1 egg
¾ cup buttermilk
½ cup Mott's® Original Applesauce
½ cup shredded Cheddar cheese
½ cup diced apple
1 tablespoon chopped fresh sage

Nutrition Info

148.4 calories
carbohydrate: 27.3 g
cholesterol: 19.2 mg
fat: 2.4 g
fiber: 1.1 g
protein: 4.3 g
saturatedFat: 1.2 g
servingSize: -
sodium: 326.8 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

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

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

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

Recipe Yield

12 muffins

Recipe Note

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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