Sage-corn Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | 12 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Unbleached all-purpose flour |
| 2/3 | c | Yellow cornmeal |
| 1 1/2 | T | Sugar |
| 1 | T | Baking powder |
| 1/2 | t | Baking soda |
| 1 | t | Salt |
| 1/4 | c | 1/2 stick unsalted butter |
| 1/4 | c | Minced scallions, both white |
| and pale-green parts | ||
| 2 | Eggs, beaten | |
| 1 | c | Buttermilk |
| 1 | T | Minced fresh sage, 1 t. |
| dried | ||
| 1 | c | Fresh, sweet raw corn |
| kernels | ||
| 1 | Seeded and minced serrano | |
| chile optional |
INSTRUCTIONS
Preheat oven to 375. Lightly grease a muffin pan (I used cupcake papers). 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. 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. 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. Posted to EAT-L Digest 25 Aug 96 From: Brenda Pittsley <brendap@CORBIS.COM> Date: Mon, 26 Aug 1996 11:02:00 PDT
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Nutrition (calculated from recipe ingredients)
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Calories: 173
Calories From Fat: 50
Total Fat: 5.7g
Cholesterol: 42mg
Sodium: 464.5mg
Potassium: 169.5mg
Carbohydrates: 26.8g
Fiber: 1.8g
Sugar: 4.2g
Protein: 5g