Sage Corn Muffins Food

SAGE AND HONEY SKILLET CORNBREAD

Steps:

• Preheat oven to 400°F. Heat heavy 10-inch-diameter ovenproof skillet (preferably cast-iron) in oven 10 minutes.
• Whisk first 4 ingredients and 2 teaspoons chopped sage in large bowl to blend. Whisk milk, honey, and egg in medium bowl to blend.
• Remove skillet from oven; add 1/2 cup butter. Swirl until butter is melted. Pour all except 2 tablespoons butter into egg mixture. Add whole sage leaves to butter in skillet; toss to coat. Arrange leaves over bottom of skillet, spacing apart.
• Add egg mixture to cornmeal mixture; stir until just combined (do not overmix; batter will be wet and runny). Pour batter over sage leaves in skillet. Bake until browned around edges and tester inserted into center comes out clean, about 22 minutes. Cool in skillet 10 minutes. Invert onto platter. If necessary, reposition sage leaves atop cornbread.

BASIC CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
• Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

SAGE DRESSING MUFFINS

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.