Honey Sage Corn Muffins

Summer is winding down and although I'm enjoying the last burst of summer produce, I am really looking forward to fall foods.

I've been managing to get small tastes in, one of which has been supplied by one of my very favorite herbs- sage.  I've been buying beautiful bunches of it for the past couple of weeks.  The only trouble I've been having is trying to find a use for it all since most recipes only call for a couple of leaves.

This recipe was born of the desire to use as much of my bunch as possible, and I'm happy to say that it was a success!

These muffins are moist, slightly sweet, and the savory sage manages to make its presence known without being overbearing.  They make an excellent breakfast or snack.

Honey Sage Corn Muffins

Ingredients

1 cup yellow corn meal

1 cup all purpose flour

1/4 cup sugar

1/4 cup honey

4 tbsp butter, melted and cooled

2 large eggs

12 medium to large sage leaves, finely minced (about 3 tbsp)

12 small sage leaves

1 tbsp baking powder

1 tsp salt

1 cup 2% milk

Directions

1.  Preheat the oven to 400F and grease a 12 cup muffin tin.  In a large bowl mix together the corn meal, flour, minced sage, baking powder, and salt.  In a smaller bowl mix together the eggs, sugar, milk, butter, and honey.

2.  Slowly add the wet ingredients into the dry and stir until combined and mostly smooth.  Try and only mix as much as needed to bring together.  Let the batter rest 3-4 minutes.  Divide the batter into each of the 12 muffin tins, and top with a sage leaf.  Bake for 12-15 minutes until slightly browned.  Let cool for 5 minutes and remove from pan by running a knife around the edge of each muffin.