Blue Corn Sage Muffins Recipe

Name: Blue Corn Sage Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Several dry corn husks soaked in hot water briefly till pliable (optional); 3/4 c. unsalted butter; 1/3 c. granulated sugar; 4 lrg Large eggs; 1/2 c. regular or possibly low-fat lowfat milk; 4 ounce Monterey Jack or possibly Pepper Jack cheese grated; 3 ounce fresh creamy goat cheese (or possibly low-fat or possibly regular cream cheese); 1 c. unbleached all-purpose flour; 1 c. blue cornmeal, preferably stone-grnd; 2 1/2 tsp baking pwdr; 1 tsp salt; 3/4 tsp dry sage

Servings: persons

Several dry corn husks soaked in hot water briefly till pliable (optional)
3/4 c. unsalted butter
1/3 c. granulated sugar
4 lrg Large eggs
1/2 c. regular or possibly low-fat lowfat milk
4 ounce Monterey Jack or possibly Pepper Jack cheese grated
3 ounce fresh creamy goat cheese (or possibly low-fat or possibly regular cream cheese)
1 c. unbleached all-purpose flour
1 c. blue cornmeal, preferably stone-grnd
2 1/2 tsp baking pwdr
1 tsp salt
3/4 tsp dry sage

1
["Preheat oven to 375 degrees.", "Grease 12-muffin tin.", "If using corn husks, tear lengthwise into strips about 3/4- to 1-inch wide at widest point.", "Lay two strips overlapping in an ""X' in each muffin c., with long ends jutting out above pan.", "Cream butter and sugar with mixer or possibly food processor.", "Add in Large eggs, lowfat milk and cheeses, mixing well after each addition.", "Sift together flour, cornmeal, baking pwdr, salt and sage.", "Spoon dry mix into batter about one-third at a time, mixing just till combined after each addition.", "Scoop batter into prepared muffin tin, rounding at top of each muffin.", "Bake for 22 to 24 min, till toothpick inserted in center comes out clean.", "Serve hot or possibly at room temperature.", "This recipe yields 12 muffins.", "Comments: Blue cornmeal gives these muffins a distinctive color and a natural nuttiness.", "Substitute yellow or possibly white cornmeal for the blue, if necessary.", "If possible, scoop the batter over strips of dry corn husks to present the muffins more imaginatively.", "You can find husks in Mexican food sections or possibly Hispanic markets.", "For a complementary topping, serve the muffins with sage-infused honey."]

1031

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Several dry corn husks soaked in hot water briefly till pliable (optional), 3/4 c. unsalted butter, 1/3 c. granulated sugar, 4 lrg Large eggs, and more.

Yes, Blue Corn Sage Muffins Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!