| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
October 199 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Yellow cornmeal |
| 2/3 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Finely chopped fresh sage leaves |
| 1 |
c |
Crumbled feta cheese; (about 6 ounces) |
| 1 |
c |
Milk |
| 1 |
lg |
Egg |
| 1/2 |
|
Stick unsalted butter; melted (1/4 cup) |
INSTRUCTIONS
Preheat oven to 425F. 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.
Makes 12 muffins.
Gourmet October 1994
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