Sage Corn Muffins Recipes
CORNBREAD STUFFING MUFFINS WITH HAM AND SAGE
Provided by Betty Rosbottom
Categories Bread Side Bake Thanksgiving High Fiber Stuffing/Dressing Ham Corn Sage Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Generously butter twelve 1/3-cup nonstick muffin cups. Divide cornbread cubes and white bread cubes between 2 rimmed baking sheets. Dry slightly in oven, about 5 minutes. Cool. Transfer to large bowl.
- Melt butter in large skillet over medium heat. Add leeks and celery; cook until soft, stirring often, about 10 minutes. Add ham; stir 1 minute. Add all herbs, 1 teaspoon coarse salt, and 1 teaspoon pepper; stir to blend. Add vegetable mixture to bread; toss. Add eggs and broth; toss. Let stand 5 minutes; toss again. Spoon about 1/2 cup stuffing mixture into each muffin cup. Press to compact. Mound about 1/2 cup remaining stuffing mixture over stuffing in each muffin cup, pressing to hold shape.
- Bake muffins until golden, about 22 minutes. Cool in pan 15 minutes. Using small plastic knife, loosen muffins. Transfer to rack; cool.
- DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm uncovered in microwave in 30-second intervals, or covered loosely with foil in 350°F oven, about 15 minutes.
BLUE CHEESE AND SAGE MUFFINS
These classic savory muffins are the perfect accompaniment at your next brunch or luncheon. The bold flavors of blue cheese and sage will pair well with your favorite sweet wine like a red or Tawny Port.
Provided by Paula Deen
Categories classics comfort food southern vegetarian
Time 15m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Spray 24 miniature muffin cups with cooking spray.
- In a large bowl, place flour. Using a pastry blender, cut in butter until mixture is crumbly. Stir in cheese and sage. Make a well in center of flour mixture.
- In a small bowl, whisk together sour cream and milk. Stir sour cream mixture into flour mixture just until combined. Spoon batter into prepared muffin cups.
- Bake until golden brown, about 10 minutes. Let cool in pans for 5 minutes; serve warm.
LEMONY CORN MUFFINS
"When my son's class went on a 3-day field trip, I tagged along as one of the cooks," relates Sandra Vaux of Lantzville, British Columbia. "We made these sweet corn muffins as a special treat. They went over so well, the children wanted them at every meal!"
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first nine ingredients. In another bowl, beat egg, corn and oil; stir into dry ingredients just until blended. Fill greased muffin cups two-thirds full. Bake at 375° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 206 calories, Fat 9g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 263mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 5g protein.
SAVORY FALL CORN MUFFINS
Inspired by my Basic Corn Muffins recipe, I used applesauce, Cheddar cheese and fresh sage for a savory fall corn muffin.
Provided by Mott's
Categories Trusted Brands: Recipes and Tips
Time 25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
- Mix cornmeal, flour, baking powder, salt, and white pepper in a bowl.
- In separate bowl, mix together the egg, buttermilk, and applesauce. Add to dry ingredients; stir to combine.
- Stir in Cheddar cheese, apple, and sage; mix thoroughly. Spoon into prepared muffin pan.
- Bake until golden brown and a toothpick inserted in center comes out clean, about 15 minutes.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 27.3 g, Cholesterol 19.2 mg, Fat 2.4 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 326.8 mg, Sugar 5.8 g
SAGE CORN MUFFINS
These muffins are moist and flavorful- try them instead of rolls with most any meal.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine cornmeal, flour, sugar, baking powder and salt. Whisk the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in corn, sage and pepper. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts :
More about "sage corn muffins recipes"
CHEDDAR APPLE CORNBREAD MUFFINS WITH MAPLE SAGE BUTTER ...
From theoriginaldish.com
Estimated Reading Time 3 mins
- Preheat the oven to 375°F. Grease a 12-cup muffin tin with oil, making sure to spread a generous amount of oil onto the bottoms and sides of each cup. You could also use parchment muffin liners.
- While the muffins bake, combine the softened butter, sage, maple syrup, and a pinch of salt in a stand mixer fitted with a paddle attachment. Whip the butter until all of the ingredients are incorporated.
CHEESE MUFFIN RECIPE (WITH CORN) - FUN FOOD FROLIC
From funfoodfrolic.com
Estimated Reading Time 4 mins
CORNBREAD HERB MUFFINS - SAVORY & SWEET! KROLL'S KORNER
From krollskorner.com
Estimated Reading Time 5 mins
- Make the chive butter: mix the softened butter with chives and seasonings. Roll into a small log, and wrap in plastic wrap. Place in fridge until butter hardens, about 20-30 minutes.
- For the cornbread: In a medium sized bowl mix the cornmeal, flour, brown sugar, wheat germ (if using), baking soda, baking powder, and salt. In another bowl mix the melted butter, buttermilk, eggs and vanilla extract. Mix the wet ingredients into the dry and then fold in chopped fresh herbs.
- Prepare muffin tin by either spraying with non-stick cooking spray Spoon batter into each tin, filling about 3/4 high. Bake in a preheated oven for 18-20 minutes or until toothpick inserted in the center comes out clean.
RACHAEL RAY: CORNBREAD, BACON & SAGE STUFFING MUFFINS RECIPE
From foodus.com
MUSHROOM AND SAGE CORNBREAD STUFFING MUFFINS - LE PETIT EATS
From lepetiteats.com
Estimated Reading Time 7 mins
- In a large skillet over medium heat, melt 1 tablespoon of the butter; add the seitan and ground sage and cook until browned, stirring occasionally. Transfer to a bowl and set aside.
- Wipe the skillet clean and add 2 tablespoons of butter. Add the onions and mushrooms and season with salt and pepper, to taste. Cook, stirring often, until lightly golden, about 5-7 minutes.
- Add garlic and cook for another minute. Remove from pan to a medium-sized bowl. Raise the heat to medium-high and add the broth, scraping up the brown bits from the bottom of the skillet and allowing the broth to simmer for 1-2 minutes to infuse the onion and mushroom flavor. Remove from the heat.
EASY HERBED CORNBREAD MUFFINS | THE RECIPE CRITIC
From therecipecritic.com
Estimated Reading Time 3 mins
- In another bowl, combine the milk and white vinegar, stir, and let sit for 5 minutes. Add this mixture to the butter and eggs.
PUMPKIN CORN MUFFINS WITH HONEY SAGE BUTTER - RUNNING TO ...
From runningtothekitchen.com
Estimated Reading Time 3 mins
CORNBREAD SAGE STUFFING RECIPE | LAND O’LAKES
From landolakes.com
2.5/5 (2)Category Corn, Stuffing, Side Dish, VegetableServings 8
- Place French bread cubes onto ungreased 15x10x1-inch baking pan. Bake, stirring once, 10-11 minutes or until lightly toasted. Add cornbread cubes to pan; continue baking, stirring once, 10-11 minutes or until all cubes are toasted and dry. Cool completely.
- Cook sausage in 10-inch nonstick skillet over medium-high heat 3-5 minutes or until sausage is no longer pink; drain. Add onion and celery; continue cooking 2-3 minutes or until vegetables are tender. Place toasted bread cubes and cornbread cubes into bowl. Add sausage mixture, sage and thyme to bread cube mixture; toss to mix well. Add melted butter, chicken broth and egg; stir until well mixed.
- Spoon dressing into prepared casserole dish. Bake 35-45 minutes or until heated through and top is crispy.
SAVORY MAPLE CORN MUFFINS W/ SAGE, BUTTERNUT SQUASH, BACON ...
From thewoksoflife.com
Estimated Reading Time 5 mins
- On a parchment-lined baking sheet, toss the butternut squash cubes with 1 tablespoon maple syrup, 2 tablespoons olive oil, and salt and pepper to taste. Roast in the oven for 20 minutes, until tender and caramelized. Set aside.
- In a large bowl, thoroughly combine the cornmeal, flour, baking powder, sugar, and salt. In a medium bowl, whisk together the buttermilk, eggs, butter, and ¼ cup maple syrup. Gently fold the wet ingredients into the dry ingredients just until combined. Gently fold in the cooked butternut squash cubes, herbs, chopped bacon, and 3/4 cup grated cheese. (You can save some of the squash, bacon, and herbs to top the muffins with as well).
- Line your muffin pan with paper cups and fill the cups about 2/3 of the way full. Top the muffins with the remaining ½ cup of cheese and any of the reserved squash, bacon, and herbs. Bake for 16-18 minutes, until a toothpick comes out clean.
SAGE CORNBREAD MUFFINS WITH CRANBERRY ORANGE BUTTER ...
From cupcakesandkalechips.com
Estimated Reading Time 6 mins
SWEET POTATO AND SAGE CORN MUFFINS [VEGAN, GLUTEN-FREE ...
From onegreenplanet.org
Estimated Reading Time 2 mins
SAGE CORN MUFFINS RECIPE - COOKEATSHARE
From cookeatshare.com
SAGE CORN MUFFINS RECIPE
From crecipe.com
SEARCHABLE RECIPE DATABASE - SAGE CORN MUFFINS
From directaccessrecipes.com
LOW-CALORIE CORN MUFFINS RECIPE - CLEAN EATING
From cleaneatingmag.com
CORN MUFFIN RECIPES | ALLRECIPES
From allrecipes.com
SWEET POTATO & SAGE CORN MUFFINS | SWEET MISCELLANY
From sweetmiscellany.com
SAGE BUTTERMILK CORN MUFFINS - RECIPE | COOKS.COM
From cooks.com
SAGE STUFFING MUFFINS – PALATABLE PASTIME PALATABLE PASTIME
From palatablepastime.com
SAGE CORN MUFFINS RECIPES
From tfrecipes.com
COCONUT CORN MUFFINS - MOIST, DELICIOUS AND FULL OF ...
From simmerandsage.com
SAGE CORN MUFFINS
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love