Chestnut Sage Muffins

Name: Chestnut Sage Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Global
Ingredients: 177 milliliters all purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 177 milliliters chestnut flour; 158 milliliters milk; 2 small bunches sage (with about 5 leaves on each); 1 teaspoons salt; 59 milliliters sugar; 6 Tbsps unsalted butter; 0 teaspoons vanilla extract; 158 milliliters yogurt

Chestnut Sage Muffins might be just the morn meal you are searching for. This recipe serves 12. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 180 calories, 3g of protein, and 8g of fat. From preparation to the plate, this recipe takes roughly 30 minutes. Head to the store and pick up milk, salt, sugar, and a few other things to make it today.

Instructions

Place rack in center of oven and preheat to 400°F.

Equipment you will use

Oven

Combine milk and sage in small saucepan and heat to a bare simmer, then remove from heat and cover. Allow to steep at least 10 minutes, then remove sage, squeezing as much milk as possible from sage before discarding.

Ingredients you will need

Milk

Sage

Equipment you will use

Sauce Pan

Place butter in small saucepan and heat over medium until melted and foamy. Allow to cook until liquid butter is golden brown and solids at bottom are deep brown and smell nutty.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Transfer to a heatproof container, making sure to scrape out as much of browned solids as possible. Measure out 1/4 cup of brown butter and keep warm.

Ingredients you will need

Butter

Combine all purpose flour, chestnut flour, sugar, baking powder, baking soda and salt in medium mixing bowl. Sift if necessary, or simply whisk together. In separate mixing bowl, combine sage milk, yogurt and vanilla and whisk until smooth.

Ingredients you will need

All Purpose Flour

Chestnut Flour

Baking Soda

Vanilla

Yogurt

Sugar

Milk

Sage

Salt

Equipment you will use

Mixing Bowl

Whisk

Whisking constantly, drizzle in brown butter, then scrape into dry mixture and fold together gently until all streaks of flour are incorporated and batter is fluffy and slightly lumpy. Divide evenly between cups in a 12 cup muffin pan lined with paper cups.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Whisk

Muffin Tray

Bake 7 minutes, then rotate pan and bake another 3-5 minutes, until a skewer inserted into muffin comes out clean. Be careful not to overbake. Allow to cool in pan slightly before transferring to rack to finish cooling.

Equipment you will use

Oven

Skewers