Savory Fall Corn Muffins

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

Original recipe makes 12 muffins

Ingredients

1 1/4 cups yellow cornmeal
1 cup all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
3/4 cup buttermilk
1/2 cup Mott’s® Original Applesauce
1/2 cup shredded Cheddar cheese
1/2 cup diced apple
1 tablespoon chopped fresh sage

  • PREP

    10 mins

  • COOK

    15 mins

  • READY IN

    25 mins

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.

Nutrition

Calories: 148 kcal
Carbohydrates: 27.3 g
Cholesterol: 21 mg
Fat: 2.4 g
Fiber: 1.1 g
Protein: 4.3 g
Sodium: 327 mg

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