Cornmeal Stuffins with Honey Sage Butter
 
 
Author:
Serves: makes 6 stuffins
Ingredients
wet
  • 1 cup milk
  • 1 Tbsp apple cider vinegar or lemon juice
  • 3 Tbsp butter, melted
dry
  • ½ cup cornmeal
  • ½ cup millet flour
  • ½ cup spelt or whole wheat flour
  • ½ tsp baking soda
  • 1 tsp salt
mixins
  • ¼ cup finely chopped yellow onion
  • ¼ cup finely chopped carrot
  • 2 Tbsp finely chopped celery
  • 1 Tbsp minced fresh sage
  • 1 tsp minced fresh thyme
honey sage butter
  • 2½ Tbsp butter
  • 1 tsp minced fresh sage
  • ½ tsp honey
Instructions
  1. Preheat oven to 350 degrees and grease 6 muffin tins.
  2. In a large bowl, combine milk and apple cider vinegar and let sit for 5 minutes. Stir in melted butter.
  3. Mix all dry ingredients and add to wet. Stir well, then add mixins.
  4. Divide batter evenly among 6 muffin tins. Bake for 20-25 minutes, until a toothpick inserted in the centre comes out clean. Let sit for 10 minutes before transferring to cooling rack.
  5. Make the butter: In a food processor (or a small bowl, using some elbow grease), add butter, minced sage, and honey, and pulse until butter is light and fluffy, scraping down the sides as needed.
  6. Enjoy warm stuffins with a generous smear of honey sage butter.
Recipe by Veggie Ninjas at https://www.veggieninjas.com/cornmeal-stuffins-with-honey-sage-butter/