TWO-CHEESE CORN MUFFINS
Savory muffins are my favorite, and these fit the bill. They're cheesy and flavorful, yet still light and fluffy. I can whip them up in no time, which is a definite plus when I'm trying to prepare the rest of the Thanksgiving meal. -KC Quaretti, North Venice, Florida
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In 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., Fill 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.
Nutrition Facts : Calories 176 calories, Fat 8g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 423mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
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