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Sage Cornbread Muffins with Cranberry Orange Butter

Serves Make 12 muffins     adjust servings

Ingredients

For the Sage Cornbread Muffins

  • 1 c all-purpose flour
  • 2/3 c yellow cornmeal
  • 1 1/2 t baking powder
  • 1/2 t salt
  • 1/4 t baking soda
  • 1/4 c [aflink u="http://www.landolakes.com/ButterWithOliveOilandSeaSalt/"]LAND O LAKES® Butter with Olive Oil & Sea Salt[/aflink], softened
  • 3 T honey
  • 2 large eggs
  • 1/2 c Greek yogurt or sour cream
  • 1/2 c milk
  • 1T chopped fresh sage

For the Cranberry Orange Butter

  • 1/4 c [aflink u="http://www.landolakes.com/ButterWithOliveOilandSeaSalt/"]LAND O LAKES® Butter with Olive Oil & Sea Salt[/aflink], softened
  • 1 T finely chopped dried cranberries
  • 1 t orange juice
  • 1/2 t finely chopped fresh sage
  • 1/2 t honey
  • 1/4 t freshly grated orange zest

Instructions

For the Sage Cornbread Muffins

  1. Preheat oven to 425°F.
  2. Sift the flour, cornmeal, baking powder, salt, and baking soda together into a large bowl, and set aside.
  3. Combine butter and honey in small bowl, and beat at medium speed until creamy.
  4. Add 1 egg at a time, beating well after each addition.
  5. Stir in the Greek yogurt or sour cream, milk, and sage.
  6. Add the dry ingredients to the wet ingredients, and fold together until just combined.
  7. Spoon batter into 12 greased or paper-lined muffin cups.
  8. Bake for 12-15 minutes or until golden brown.

For the Cranberry Orange Butter

  1. Combine all ingredients in a small bowl.
  2. Beat at medium speed until well mixed.
  3. Refrigerate until firm.
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