PUMPKIN CORN MUFFINS WITH HONEY SAGE BUTTER

INGREDIENTs:

1 cup yellow cornmeal

1 cup whole wheat pastry flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
3 tablespoons brown sugar
1 egg
½ cup whole milk
¼ cup full fat Greek yogurt
1 tablespoon melted butter

1 cup pumpkin puree
Honey sage butter
2 tablespoons butter
½ tablespoon honey
½ tablespoon chopped fresh sage

INSTRUCTIONS

Preheat oven to 375 degrees and grease a muffin tin.
Combine dry ingredients in a large bowl.
Whisk together remaining wet ingredients in a medium bowl.
Add the wet ingredients to the dry and mix until combined.
Spoon the batter into the muffin tins until about ¾ full.
Bake for about 15 minutes until tops are starting to turn golden brown around the edges.
Remove from oven and let cool for 3-5 minutes in the tin before transferring to a wire rack to cool.
While muffins are cooling, mix together the honey sage butter ingredients with a spoon in a small bowl.
Serve the muffins warm with the butter
Recipe adapted from  :  runningtothekitchen