Monday, November 15, 2010

Honey Sage Cornbread Muffins


Tonight’s dinner is one of our favorite fall meals, Brunswick Stew with Smoked Paprika. I wanted to make something other than our regular cornbread muffins so I spent a little time looking at recipes this morning and found several interesting ideas – Manchego and pickled jalapeno, sweet potato, and this recipe for Sage and Honey Skillet Cornbread. Like many Epicurious recipes, it is a bit over the top in fat and calories: an egg, a stick of butter and a cup of whole milk for a skillet of cornbread?

I like muffins for portion control so sprayed a muffin tin with olive oil cooking spray instead of using butter on a black skillet. I cut the butter in half, used egg substitute for the egg, and low fat buttermilk for the whole milk.

My version was a nice twist on a plain cornbread muffin.

Honey Sage Cornbread Muffins

Ingredients:
  • 1 cup cornmeal
  • 1 cup unbleached all purpose flour
  • 1 tablespoon baking powder
  • 1 1/4 teaspoon kosher salt
  • 2 teaspoons chopped fresh sage
  • 1 cup buttermilk
  • 1/3 cup honey
  • 1/4 cup egg substitute
  • 1/4 cup unsalted butter
  • Olive oil cooking spray
Directions:
  1. Preheat the oven to 400°F.
  2. Spray a muffin tin with olive oil cooking spray.
  3. Whisk the first 5 ingredients together in a large bowl to blend.
  4. Whisk milk, honey, and egg in a medium bowl to blend. Add the melted butter.
  5. Add the egg mixture to the cornmeal mixture and stir until just combined (do not over-mix; batter will be lumpy and runny).
  6. Spoon batter into muffin tin.
  7. Bake the muffins until browned around the edges and a toothpick inserted into the center comes out clean, about 18-20 minutes.
Yield: 12 muffins
Prep time: 15 minutes
Cook time: 20 minutes

I wasn't sure if the kids would like the sage, but the honey and sage together worked really well. They loved them!

3 comments:

paminwales said...

I followed link from epi and like your lightened version of the recipe. As I'm also one for tweaking recipes for a healthier option, I'll definitely be trying your version! Plus, I'm just a sucker for more muffin recipes.

Lynn said...

Great -- I hope you enjoy. I love many Epicurious recipes, but have learned a lot from reading Cooking Light!

Candace said...

Are you sure you meant kosher salt? That's what I used, but it doesn't blend as well as normal salt, and some bits end up being very salty!