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sage-corn muffins

  • 12servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB3, H, D, E
MineralsNatrium, Fluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cup Unbleached all-purpose flour

  2. cup Yellow cornmeal

  3. 1 1/2 tablespoon Sugar

  4. 1 tablespoon Baking powder

  5. teaspoon Baking soda

  6. 1 teaspoon Salt

  7. 1/2 stick

  8. cup Minced scallions, both white and pale-green parts

  9. 2 Eggs, beaten

  10. 1 cup Buttermilk

  11. 1 tablespoon Minced fresh sage (1 t. dried)

  12. 1 cup Fresh, sweet raw corn kernels

  13. 1 Seeded and minced serrano chile

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375. Lightly grease a muffin pan (I used cupcake papers).

  2. Sift the flour, cornmeal, sugar, baking powder, baking soda and salt together in a bowl (I just stirred it together). In a small saute pan, melt the butter and saute the scallions slowly until softened but not browned and add to the flour mixture. Add the eggs, buttermilk, sage, corn and optional chile and stir just to combine.

  3. Divide the batter among 12 muffin cups and bake on the middle rack for 25-30 minutes or until the muffins are puffed and golden. Serve warm.

  4. Frozen corn may be substituted. Also try other herbs, such as savory, oregano or rosemary in place of the sage. I like the subtle sage flavor.

  5. Posted to EAT-L Digest 25 Aug 96 From: Brenda Pittsley Date: Mon, 26 Aug 1996 11:02:00 PDT

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