Sage means wise. Keep that in mind as you bake these quick muffins and quietly doctor a jar of purchased apple jelly with jalapeño and sage. Easy, creative and delicious!

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

20 mins
1 hr 45 mins
12 muffins


Ingredient Checklist


Instructions Checklist
  • For jelly: In a small saucepan, combine apple jelly, jalapeño and sage leaves. Bring to a simmer over medium, stirring to melt jelly; reduce heat. Simmer, uncovered, 5 minutes. Strain through a fine-mesh sieve, pressing on solids. Transfer jelly to a small jar; cool slightly. Cover; chill 1 hour or until set. (Jelly can be made up to 1 week ahead.)

  • For muffins: Preheat oven to 400°. Lightly coat twelve 2 1/2-inch muffin cups with cooking spray. In a large bowl, combine cornmeal, flour, sugar, baking powder, salt and baking soda. Stir in chopped sage.

  • In a small bowl, lightly beat eggs. Stir in buttermilk, oil and melted butter. Pour into flour mixture. Stir until just combined, taking care not to overmix. Divide batter among muffin cups.

  • Bake until lightly golden and a toothpick inserted in the centers comes out clean, about 20 minutes. Cool in pan 5 minutes. Remove muffins from pan and cool on a wire rack. Serve muffins with jelly, softened butter and ham.

Nutrition Facts

297 calories; fat 13g; cholesterol 55mg; saturated fat 5g; carbohydrates 41g; mono fat 3g; poly fat 4g; insoluble fiber 1g; sugars 20g; protein 7g; vitamin a 238.6IU; vitamin c 0.5mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.1mg; vitamin b6 0.1mg; folate 27.6mcg; vitamin b12 0.2mcg; sodium 486mg; potassium 188mg; calcium 82mg; iron 1.3mg.