Savory Sage Muffins #MuffinMonday

Happy Muffin Monday everyone.  Thanks to Stacy of Food Lust People Love, we celebrate the  last Monday of every month by baking and sharing muffins.

I almost didn't join in this month because I got busy and forgot I had put my muffins in the oven until I started smelling them.  I was afraid that they had overcooked and was going to feed them to the chickens but I decided to try one first.

I broke one open, took a bite and...oh my word....it was delicious.  Crisp on the outside, tender on the inside with a cheesy hint of sage in every bite.  I am so glad that I decided to try them before they became chicken food.

I adapted a recipe that I found online from Cabot Creamery.  I reduced the recipe to only make a dozen muffins and I served them up alongside Turkey Pot Pie.  One of my favorite things about Thanksgiving is using the leftovers for Turkey Pot Pie the next day.  YUMMMOOOOO.  

Please stop by and visit my friends who are sharing muffins today.  You are sure to find the perfect match, whether you are looking for breakfast, lunch, dinner or a snack.  I love that muffins are so versatile and they travel so well. They only take minutes to make and can easily be baked and handed out to your loved one's as they leave the house in the morning or taken to work and enjoyed by colleagues. 

Start with mixing together your dry ingredients.  Then whisk together your wet ingredients and fold it into the dry.  Stir in any add ins, scoop into your tins and bake for 15-20 minutes. Everyone will be impressed with your homemade muffins and you can just sit back and enjoy the glory.

You can flavor your muffins with any add ins that you like.  You can make them sweet or savory.  I had some fresh sage left from my Thanksgiving recipes and knew that it would be delicious in a muffin and would pair beautifully with my dinner made of leftovers.

Savory Sage Muffins

adapted from Cabot Creamery

1 3/4 c. flour

1/4 c. corn meal

2 T. sugar

1 T. baking powder

pinch of salt

1 c. sour cream

1/2 t. baking soda

1 lg. egg

1/3 c. milk

1 c. shredded cheddar jack cheese blend

2 T. chopped fresh sage

Combine the flour, corn meal, sugar, baking powder and salt in a large bowl.  Whisk together the sour cream, baking soda, egg and milk in another bowl.  Make a well in the dry ingredients and fill it with the wet ingredients.  Stir just until combined.  Add the cheese and sage to the muffin batter.  Divide the batter between 12 muffin tins that have been treated with cooking spray or lined with paper cups. Bake in a preheated 425* oven for 18-22 minutes, until nicely browned.  Print Recipe

More Monday Muffins

• Banana Chocolate Espresso Swirl Muffins from Karen's Kitchen Stories
• Chocolate Banana Crinkle Muffins from Making Miracles
• Chocolate Chip Pecan Sweet Potato Muffins from Sew You Think You Can Cook
• Christmas Morning Muffins from Farm Fresh Feasts
• Gingerbread Muffins from Palatable Pastime
• Savory Sage Muffins from A Day in the Life on the Farm
• Shrimp Scampi Muffins from Food Lust People Love
• Stout Spice Muffins from Passion Kneaded

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.