Blue Corn-Sage Muffins

Ingredients
* several dried corn husks, soaked in warm water briefly, until pliable, optional
* ¾ cup unsalted butter
* ⅓ cup granulated sugar
* 4 large eggs
* ½ cup regular or low-fat milk
* 4 oz Monterey jack or pepper jack cheese, grated
* 3 oz fresh, creamy goat cheese or low-fat or regular cream cheese
* 1 cup unbleached all-purpose flour
* 1 cup blue cornmeal, preferably stone-ground
* 2½ tsp baking powder
* 1 tsp salt
* ¾ tsp dried sage
== Directions ==
# Preheat oven to 375°F.
# Grease 12-muffin tin.
# If using corn husks, tear lengthwise into strips about ¾ to 1 inch wide at widest point.
# Lay two strips overlapping in an ‘x’ in each muffin cup, with long ends jutting out above pan.
# cream butter and sugar with mixer or food processor.
# Add eggs, milk and cheeses, mixing well after each addition.
# Sift together flour, cornmeal, baking powder, salt and sage.
# Spoon dry mixture into batter about one-third at a time, mixing just until combined after each addition.
# Scoop batter into prepared muffin tin, rounding at top of each muffin.
# Bake for 22 to 24 minutes, until toothpick inserted in center comes out clean.
# Serve warm or at room temperature.
Category:Muffin Recipes