Makes 12 muffins
These savory corn muffins are studded with bits of vegetables and herbs. They are rich and dense — in a delicious way — and bursting with goodness and flavor.
• 6 tablespoons unsalted butter, melted
• 1/2 cup unbleached white flour
• 1/2 cup whole-wheat flour
• 1 cup stoneground cornmeal
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 cup whole milk or 2 percent milk
• 2 extra-large eggs
• 2 tablespoons sorghum or honey
• 2 tablespoons minced fresh sage leaves or 2 teaspoons crumbled dried sage leaves
• 1 tablespoon minced fresh oregano leaves or 1 teaspoon crumbled dried oregano leaves
• 1/4 cup finely chopped onion
• Generous 1/2 cup fresh or frozen corn kernels
• Generous 1/2 cup grated hot pepper cheese or 1/2 cup cheddar with 1 minced serrano or jalapeño pepper
Preheat oven to 400 degrees. Using a little melted butter, brush a muffin pan to coat it.
In a bowl, combine flour, whole-wheat flour, cornmeal, baking powder and salt and blend well.
In another bowl, combine milk, eggs, sorghum or honey, and melted butter and whisk for 1 minute. Stir sage, oregano, onions, corn and cheese into the liquid ingredients. Add the liquid ingredients to the dry ingredients and stir until just mixed.
The batter will be thick and seem a bit dry. Spoon the batter into the muffin pan — cups will be almost full. Bake for 18 to 20 minutes until golden and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes before removing to a baking rack. They are best served warm and can be wrapped in foil and reheated.
Susan Belsinger is a culinary herbalist who loves playing with food. She delights in kitchen alchemy — the blending of harmonious seasonal foods, herbs and spices.
For the main article, Savor a Sumptuous Celebration, click here.
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