Developing a new appreciation for sage, and a taste for herbed muffins. The one disappointment was that the apples “disappeared” in this. Perhaps cut into small cubes rather than grated, they would preserve a more distinctive texture and flavor. Pretty tasty nonethless, at once savory and subtely sweet. Thanks to Tasting Spoons for the recipe!
Apple Sage Muffins
Makes 1 dozen regular or 24 mini muffins
1 cup whole wheat flour
1/2 cup cornmeal
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons fresh sage, coarsely minced
1/4 teaspoon salt
1 egg (or flax egg)
1 tablespoon sugar
4 tablespoons butter, melted and cooled
1/3 cup plain yogurt + 1/4 cup milk (or just 1/2 cup milk of your choice)
1 apple cored and grated or finely cubed
3 tablespoons goat cheese, feta, or parmesan (optional)
Preheat oven to 375ºF. Lightly grease muffin tin. Cream egg and sugar in a small bowl, then gradually add butter, then milk and yogurt. Fold in grated apple. In a large bowl, combine remaining ingredients. Mix the wet ingredients gradually into the dry. mixing gently. Stir in cheese if desired. Spoon into muffin tins and bake 18-20 minutes, until set and lightly brown.