Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 12 muffins
Ingredients
1 cup yellow cornmeal
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely chopped fresh sage leaves
1 cup crumbled feta cheese (about 6 ounces)
1 cup milk
1 large egg
1/2 stick (1/4 cup) unsalted butter, melted
Preparation
Step 1
Preheat oven to 425°F. and butter well twelve 1/3-cup muffin tins.
Step 2
In a large bowl whisk together cornmeal, flour, baking powder, baking soda, and salt. Add sage and feta and toss well.
Step 3
In a small bowl whisk together milk, egg, and butter.
Step 4
Add egg mixture to dry ingredients, stirring until batter is just combined (do not overmix).
Step 5
Divide batter among prepared muffin tins. Bake muffins in middle of oven about 18 to 20 minutes, or until golden and springy to touch.
Step 6
Turn muffins out onto racks to cool.
