Savory Cornbread Muffins with Sage

I’m not sure if it’s because we’re headed to Texas for Christmas, or because just the right amount of surplus ingredients presented themselves during the pre-departure fridge clean out, but today I was craving savory  cornbread.  These have fewer ingredients than sweeter muffins typically do, making them super quick to whip up to serve hot from the oven with dinner, with eggs at breakfast, or as a pre-workout snack this week.  (We’re off to go climbing and have possibly just enjoyed one too many…) I made mini’s here for easy sharing, small loaves would work well too.

The flavor comes mostly from the sage, with a hint of orange blossom honey underneath.  These are delicious with raspberry jam, honey, or dare I say, butter!

Total Time: 45 minutes

Hands-On Time: 20 minutes including cleanup

Special Equipment: Scissors

Ingredients:

– 1 Cup Cornmeal

– 1 Cup All Purpose Flour

– 1 Tsp Baking Powder

– 1 Tsp Baking Soda

– 1 Tsp Salt

– 1/3 Cup Orange Blossom Honey

– 1 Cup Buttermilk

– 1 Large Egg

– 1/4 Cup Butter

– 4-5 sprigs of Sage – one bundle or package in the grocery store has plenty

Steps:

Preheat oven to 325 Degrees F.

Line mini-muffin tin with paper liners, or use non-stick spray (even if you have a non-stick pan).

– Set the butter in a heavy-bottomed saucepan over low heat, and add 8-9 sage leaves.  Leave to melt, reducing or turing off heat when you hear bubbling.

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– Measure the flour, cornmeal, baking powder and soda and salt into a mixing bowl and whisk to throughly incorporate.

– Measure the buttermilk into a separate mixing bowl, then add the honey.  Using a whisk, stir gently and then beat to throughly incorporate the honey into the liquid.

– Remove the sage leaves from the butter and discard.

– Add the egg and butter to the buttermilk mixture and whisk to combine.  No need to beat vigorously.

– Next, pour the wet ingredients into the dry, and using a heavy spoon stir until wet and dry are incorporated but no longer.

– Spoon the batter into the prepared muffin tin.

– Holding one small sprig at a time over the muffins, use the scissors to cut the sage into slivers as topping, allowing it to simply fall onto the muffins as you cut.  Holding the sage close to the muffins will allow greater control and you can do this step with little to no overage.

Use as much sage topping as you like here.

– Bake at 325 Degrees for 16-18 minutes.  Keep an eye on them especially if making minis – when you see the golden brown tops, they are done!

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Already going fast!!!

Enjoy and Happy Holidays!

 

 

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