12 Serves
45 Mins
Preheat your oven to 200°C and lightly grease a muffin tray with cooking spray.
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Vitamin E
2 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
398 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
341 mg / 1,250 mgPotassium
474 mg / 4,700 mgSodium
448 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
0 g / 28 gSugar
10 g / 50 gSaturated Fat
14 g / 20 gCholesterol
53 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 gIn a large mixing bowl, combine the all purpose flour, salt, garlic powder, sage, mozzarella cheese, cheddar cheese, and corn. Mix thoroughly using a wooden spoon.
In a separate small bowl, melt the butter in the microwave. Add the buttermilk and eggs, then whisk until the mixture is well combined.
Pour the wet ingredients into the dry mixture and stir gently about 15 to 18 times, just until the dry ingredients are moistened. Do not overmix.
Use an ice cream scoop to distribute the batter evenly into the prepared muffin tray.
Bake in the preheated oven for 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
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