Chestnut Sage Muffins Recipe

Place rack in center of oven and preheat to 400u0b0F. Combine milk and sage in small saucepan and heat to a bare simmer, then remove from heat and cover. Allow to steep at least 10 minutes, then remove sage, squeezing as much milk as possible from sage before discarding.
Place butter in small saucepan and heat over medium until melted and foamy. Allow to cook until liquid butter is golden brown and solids at bottom are deep brown and smell nutty. Transfer to a heatproof container, making sure to scrape out as much of browned solids as possible. Measure out 1/4 cup of brown butter and keep warm.
Combine all purpose flour, chestnut flour, sugar, baking powder, baking soda and salt in medium mixing bowl. Sift if necessary, or simply whisk together. In separate mixing bowl, combine sage milk, yogurt and vanilla and whisk until smooth. Whisking constantly, drizzle in brown butter, then scrape into dry mixture and fold together gently until all streaks of flour are incorporated and batter is fluffy and slightly lumpy. Divide evenly between cups in a 12 cup muffin pan lined with paper cups. Bake 7 minutes, then rotate pan and bake another 3-5 minutes, until a skewer inserted into muffin comes out clean. Be careful not to overbake. Allow to cool in pan slightly before transferring to rack to finish cooling.