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FRESH HERB WEEK: SAGE AND SAUSAGE CORN MUFFINS

Fresh herbs are in season, but sometimes it's difficult to decide what to do with that fragrant, green bounty. This week, we'll share a few ideas for putting fresh herbs to tasty use. Today's recipe, from the website apinchof.com utilizes sage, one of the heartiest of the perennial herbs.

INGREDIENTS

6 ounces breakfast sausage, casings removed (if necessary)

1 cup flour

1/2 cup stone-ground cornmeal

1 tablespoon minced fresh sage

2 teaspoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

2 eggs

5 tablespoons butter, melted

DIRECTIONS

Crumble the sausage into a small skillet over medium heat. Fry, stirring to break up the larger clumps, until crisp. Drain and chop into fine crumbles. Set aside.

Preheat the oven to 400 degrees. Coat a 12-cup muffin tin with non-stick spray.

Combine the flour, cornmeal, sage, sugar, baking powder, baking soda and salt in a large bowl. In a smaller bowl or measuring cup, mix the buttermilk and eggs; add to the dry ingredients along with the melted butter and reserved sausage. Stir just until barely mixed. Batter will be thick and lumpy.

Divide the batter between the muffin cups, using a heaping 1/4 cup for each muffin. Bake for about 12 minutes or until the tops are dry and lightly browned. Cool slightly before removing the muffins from the tin. Serve warm. Refrigerate any extras. Makes 1 dozen.

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