Two-Cheese Corn Muffins
12 ingredients
2 steps
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons fresh sage, chopped
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon baking soda
- 2 eggs
- 1 cup buttermilk
- 1/4 cup butter, melted
- 1 cup fresh or frozen corn
- 3/4 cup shredded part-skim mozzarella cheese
- 1/2 cup shredded cheddar cheese
Directions
-
1In a large bowl, combine the flour, sage, baking powder, salt, garlic powder and baking soda. In small bowl, combine the eggs, buttermilk and butter. Stir into dry ingredients just until moistened. Fold in corn and cheeses.
-
2Fill greased muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.
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