Inspired by my Basic Corn Muffins recipe, I used applesauce, Cheddar cheese and fresh sage for a savory fall corn muffin.
Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
Mix cornmeal, flour, baking powder, salt, and white pepper in a bowl.
In separate bowl, mix together the egg, buttermilk, and applesauce. Add to dry ingredients; stir to combine.
Stir in Cheddar cheese, apple, and sage; mix thoroughly. Spoon into prepared muffin pan.
Bake until golden brown and a toothpick inserted in center comes out clean, about 15 minutes.
Per Serving: 148 calories; protein 4.3g; carbohydrates 27.3g; fat 2.4g; cholesterol 19.2mg; sodium 326.8mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.