Double Cornbread Muffins | First Nations Development Institute

Ingredients

• 1 cup coarse yellow cornmeal
• 2 tablespoons maple syrup
• 2 eggs
• 1 cup whole-wheat flour
• 1½ cups unbleached all-purpose flour
• 1 cup buttermilk
• ¾ cup sour cream or plain Greek yogurt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup fresh or frozen corn kernels (if frozen, thaw)
• 1¼ teaspoons salt
• ¼ cup unsalted butter, melted and cooled
• 1 tablespoon fresh sage, chopped
• ¼ cup canola oil