Blue Corn Sage Muffins Recipe

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

corn husks soaked, unsalted butter, sugar, eggs, regular, pepper, goat cheese, flour, blue cornmeal, baking pwdr, salt, sage

Taken from cookeatshare.com/recipes/blue-corn-sage-muffins-87510 (may not work)