Sage Corn Muffins Recipes

SAGE AND HONEY SKILLET CORNBREAD

Sage and Honey Skillet Cornbread image

Provided by Greg Atkinson

Categories Bread Brunch Side Bake Corn Honey Sage Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 9

Ingredients

1 cup cornmeal (preferably whole grain, medium grind)
1 cup unbleached all purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons chopped fresh sage plus 12 whole fresh sage leaves
1 cup whole milk
1/2 cup honey
1 large egg
1/2 cup (1 stick) unsalted butter

Steps:

Preheat oven to 400°F. Heat heavy 10-inch-diameter ovenproof skillet (preferably cast-iron) in oven 10 minutes.
Whisk first 4 ingredients and 2 teaspoons chopped sage in large bowl to blend. Whisk milk, honey, and egg in medium bowl to blend.
Remove skillet from oven; add 1/2 cup butter. Swirl until butter is melted. Pour all except 2 tablespoons butter into egg mixture. Add whole sage leaves to butter in skillet; toss to coat. Arrange leaves over bottom of skillet, spacing apart.
Add egg mixture to cornmeal mixture; stir until just combined (do not overmix; batter will be wet and runny). Pour batter over sage leaves in skillet. Bake until browned around edges and tester inserted into center comes out clean, about 22 minutes. Cool in skillet 10 minutes. Invert onto platter. If necessary, reposition sage leaves atop cornbread.

BASIC CORN MUFFINS

Basic Corn Muffins image

A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.

Provided by Doug Matthews

Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 8

Ingredients

1 cup cornmeal
1 cup all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
¼ cup canola oil
1 cup milk

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g

SAGE CORN MUFFINS

Sage Corn Muffins image

These muffins are moist and flavorful- try them instead of rolls with most any meal.

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 11

Ingredients

1-1/2 cups yellow cornmeal
1/2 cup all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup buttermilk
1/4 cup butter, melted
1-1/2 cups cream-style corn
1/2 cup chopped fresh sage or 1 to 2 teaspoons ground sage
1/4 teaspoon pepper

Steps:

In a bowl, combine cornmeal, flour, sugar, baking powder and salt. Whisk the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in corn, sage and pepper. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts :

FETA CORN MUFFINS

Feta Corn Muffins image

Categories Bread Cheese Dairy Brunch Bake Quick & Easy Fall Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 12 muffins

Number Of Ingredients 10

Ingredients

1 cup yellow cornmeal
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely chopped fresh sage leaves
1 cup crumbled feta cheese (about 6 ounces)
1 cup milk
1 large egg
1/2 stick (1/4 cup) unsalted butter, melted

Steps:

Preheat oven to 425°F. and butter well twelve 1/3-cup muffin tins.
In a large bowl whisk together cornmeal, flour, baking powder, baking soda, and salt. Add sage and feta and toss well.
In a small bowl whisk together milk, egg, and butter.
Add egg mixture to dry ingredients, stirring until batter is just combined (do not overmix).
Divide batter among prepared muffin tins. Bake muffins in middle of oven about 18 to 20 minutes, or until golden and springy to touch.
Turn muffins out onto racks to cool.

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