Apple Sage Muffins

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.

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This entry was posted in Breads and Baked Goods, Breakfast, Snacks and Sweets, Vegan and tagged , , , , . Bookmark the permalink.

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