Blue Corn-Sage Muffins

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Blue Corn-Sage Muffins

 

several dried corn husks, soaked in warm water briefly until pliable, optional

3/4 cup unsalted butter

1/3 cup granulated sugar

4 large eggs

1/2 cup regular or low-fat milk

4 ounces Monterey Jack or Pepper Jack cheese, grated

3 ounces fresh creamy goat cheese or low-fat or regular cream cheese

1 cup unbleached all-purpose flour

1 cup blue cornmeal, preferably stone-ground

2 1/2 teaspoons baking powder

1 teaspoon salt

3/4 teaspoon dried sage

 

Preheat oven to 375 degrees. Grease 12-muffin tin. If using corn husks, tear

lengthwise into strips about 3/4- to 1-inch wide at widest point. Lay two

strips overlapping in an ‘X' in each muffin cup, with long ends jutting out

above pan.

Cream butter and sugar with mixer or food processor. Add eggs, milk and

cheeses, mixing well after each addition. Sift together flour, cornmeal, baking

powder, salt and sage. Spoon dry mixture into batter about one-third at a time,

mixing just until combined after each addition.

Scoop batter into prepared muffin tin, rounding at top of each muffin. Bake

for 22 to 24 minutes, until toothpick inserted in center comes out clean. Serve

warm or at room temperature. 12 muffins.

 

 

 

 

 

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