Savor a Sumptuous Celebration: Rustic Corn Muffins with Herbs and Veggies

Simple and delicious, these recipes taste like harvest and homecoming.

| October/November 2005

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.

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