Best 4 Sage Corn Muffins Recipes
Indulge in the delightful symphony of flavors with our delectable Sage Corn Muffins, a culinary masterpiece that tantalizes taste buds with every bite. These savory muffins are not just any ordinary bread; they are an explosion of textures and flavors, a perfect blend of sweet corn, aromatic sage, and a hint of savory cheese. With three variations to choose from – classic, gluten-free, and vegan – our Sage Corn Muffins cater to diverse dietary preferences, ensuring everyone can relish this delightful treat.
For the classic recipe, we've used all-purpose flour, cornmeal, sugar, baking powder, salt, eggs, milk, butter, and of course, fresh sage and corn kernels. Our gluten-free version swaps all-purpose flour for gluten-free flour blend, while the vegan recipe uses plant-based milk and butter alternatives, catering to those with dietary restrictions. Whichever variation you choose, you'll be rewarded with a batch of fluffy, moist muffins that are perfect for breakfast, brunch, or as a delightful snack. So, let's dive into the recipes and bake up a batch of these irresistible Sage Corn Muffins!
CORN MUFFINS
Steps:
- Preheat the oven to 350 degrees F.
- Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.
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.
SAGE DRESSING MUFFINS
These where amazing!! I had them with my Pork Loin roast at Thanksgiving and everyone loved them.. They are great addition to any fancy dinner. Just have lots and lots of gravy!!
Provided by JenfromOro
Categories < 4 Hours
Time 1h45m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 10
Steps:
- stale bread on a baking sheet in a 250 degree oven for 1 hour. Remove Bread and increase temperature to 400 degrees.
- Butter 8 6oz ramekins (or a muffin tin).
- Whisk broth, eggs and milk in a bowl; add to bread and toss gently. Let mixture stand atleast 5 minutes until liquid is absorbed.
- Saute onion and celery in 3 tablespoons butter in a skillet over medium heat until soft, about 3 minutes. Stir in parsley,sage and seasonings; cook for 1 more minute.
- Combine this with the bread mixture and divide dressing among the ramekins, mounding it gently on top.
- Bake until browned and set, 45 minutes.
Nutrition Facts : Calories 463.1, Fat 13.7, SaturatedFat 6.3, Cholesterol 99.6, Sodium 1125.7, Carbohydrate 68.7, Fiber 4.2, Sugar 1.4, Protein 15.6
RICH AND BUTTERY CORN MUFFINS
Made with plenty of melted butter and sour cream, these golden, lightly sweet corn muffins are moist, rich and delicately crumbly. If you can find coarsely ground cornmeal (as opposed the fine stuff that's on most supermarket shelves), you'll also get deep corn flavor and a pleasantly grainy texture. Serve these warm from the oven, slathered with even more butter, or halved and toasted under the broiler to crisp the surface. They'll even keep for a few days if you store them in the fridge, and freeze perfectly for up to a month.
Provided by Melissa Clark
Categories breakfast, breads, side dish
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees, and generously butter the cups and tops of a muffin tin. (The muffins will overflow, and those crisp edges are delicious.)
- In a large bowl, whisk together cornmeal, flour, granulated sugar, baking powder, salt and baking soda.
- In a separate bowl, whisk together melted butter, sour cream, milk and eggs. Fold butter mixture into dry ingredients, then scoop batter into muffin tin (it will be very full). Sprinkle each muffin top with Demerara sugar.
- Bake until golden on the edges, 18 to 22 minutes. Cool on a wire rack for 10 minutes, then remove from muffin tin and cool to room temperature. Serve with even more butter.
Tips:
- For a sweeter muffin, use sweet corn kernels instead of regular corn kernels. - To add a bit of spice, add a pinch of cayenne pepper or chili powder to the batter. - For a cheesy muffin, stir in some shredded cheddar cheese or crumbled feta cheese. - For a more savory muffin, add some chopped bacon, cooked sausage, or diced ham. - To make the muffins gluten-free, use gluten-free flour. - To make the muffins vegan, use almond milk instead of regular milk and flax eggs instead of eggs. - Be sure to grease the muffin tins well before filling them with batter, or use paper muffin liners. - Fill the muffin tins about 2/3 full, as the muffins will rise as they bake. - Bake the muffins until a toothpick inserted into the center comes out clean. - Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. ###Conclusion:
Sage corn muffins are a delicious and easy-to-make breakfast or snack. They are perfect for using up leftover corn on the cob. These muffins are also a great way to get your kids to eat their vegetables. With just a few simple ingredients, you can create a batch of muffins that are sure to please everyone. So next time you're looking for a quick and easy recipe, give sage corn muffins a try.
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