Best 4 Sage Corn Muffins Recipes
Are you looking for a delightful and easy-to-make breakfast or snack that combines the savory flavors of sage and the sweetness of corn? Look no further! Sage corn muffins are the perfect treat for any occasion. With their moist, fluffy texture and delectable flavor, these muffins are sure to become a family favorite. Whether you're a seasoned baker or a beginner in the kitchen, this article will guide you through the process of creating the best sage corn muffins you've ever tasted. So gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave your taste buds tingling with joy!
Here are our top 4 tried and tested recipes!
SAGE AND HONEY SKILLET CORNBREAD
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
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
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
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
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
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
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
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.
Tips:
- Use fresh or frozen corn. Fresh corn is the best choice, but frozen corn is a good substitute. If using frozen corn, thaw it before using.
- Use a good quality cornmeal. Not all cornmeal is created equal. Look for a stone-ground cornmeal that is made from whole corn kernels.
- Don't overmix the batter. Overmixing the batter will result in tough muffins. Mix just until the ingredients are combined.
- Bake the muffins at a high temperature. This will help them to rise and brown properly.
- Let the muffins cool slightly before serving. This will help them to hold their shape.
Conclusion:
Sage corn muffins are a delicious and easy-to-make breakfast or snack. They are perfect for using up leftover corn, and they can be customized to your liking. Whether you like them sweet or savory, there is a sage corn muffin recipe out there for you. So next time you are looking for a quick and easy breakfast or snack, give sage corn muffins a try. You won't be disappointed!
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