Cheddar and Sage Corn Muffins

Name: Cheddar and Sage Corn Muffins
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: 2½ cups King Arthur Unbleached All-Purpose Flour½ cup stone-ground cornmeal¼ cup sugar2 tablespoons baking powder1 teaspoon salt2 cups Cabot Sour Cream1 teaspoon baking soda3 eggs; lightly beaten¾ cup milk (1%)8 ounces Cabot Sharp Cheddar; grated (about 2 cups); divided¼ cup chopped fresh sage

– Makes about 2 dozen –

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Ingredients

2½ cups King Arthur Unbleached All-Purpose Flour
½ cup stone-ground cornmeal
¼ cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 cups Cabot Sour Cream
1 teaspoon baking soda
3 eggs, lightly beaten
¾ cup milk (1%)
8 ounces Cabot Sharp Cheddar, grated (about 2 cups), divided
¼ cup chopped fresh sage

Directions

PREHEAT oven to 425°F. Butter two 12-cup muffin pans.

MIX together flour, cornmeal, sugar, baking powder and salt in a large bowl. In medium bowl, combine sour cream and soda and stir until frothy. Add eggs and milk, mixing well.

ADD sour cream mixture to dry ingredients and stir in gently just until blended. Fold in 1¾ cups of cheese and sage.

FILL each muffin cup about ⅔ full and top with remaining cheese.

BAKE for about 25 minutes or until nicely browned.