TWO-CHEESE CORN MUFFINS

Two-Cheese Corn Muffins image

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

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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

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.