The sage in my garden is thriving. This summer it flowered.
The beautiful weather this fall has extended our growing season. I have plenty of sage. The texture of the leaves has an artistic appearance, lovely to the touch.
I am going to use it in some in apple-sage-cheddar muffins. The muffins can be gluten free by using brown rice flour instead of unbleached white flour.
1 cup flour
½ cup cornmeal
1 teaspoon baking powder
¼ teaspoon baking soda
1 Tablespoon coarsely chopped fresh sage leaves
¼ teaspoon salt
2 large eggs
1 apple, peeled, cored and grated
½ cup grated cheddar cheese
2 tablespoons honey
¼ cup butter, melted and cooled
½ cup plain yogurt
Heat the oven to 375°. Lightly grease a muffin tin with twelve muffin cups. (I like to preheat the muffin pan by putting it in the oven 5 minutes before I am going to put the batter in the pan.)
Combine the flour, cornmeal, baking powder, sage and salt in a large bowl. Add the grated apple and grated cheese, mixing them with the dry ingredients.
In a medium size bowl combine the eggs, honey, melted butter and milk with lemon juice. Add the egg mixture to the flour & apple mixture. Mix until just combined.
Divide the batter between the 12 muffin cups. Bake for approximately 20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Leave the muffins in the tin to cool and then turn out and enjoy!!