June 29, 2013

Don't Know What to Do with Fresh Sage? Try Savory Feta and Sage Muffins

Click for recipe for Feta Sage Muffins
Gluten Free Feta Sage Muffins



I have started to hate eating at restaurants. When I was younger I ate at restaurants, once or twice a week. Now I eat out maybe once a month. A large part of it has to do with my expectations on food. In my 20's I was happy with any food that I didn't have to cook myself. Now that I am in my mid-thirties my expectations are much higher. If I am going to spend 10 dollars on a burger, it better surpass any burger I can make at home. There lies the problem. It rarely is as good as I can make at home. Now my expectations might be higher than most people. I cook daily and can adequately cook most recipes and dishes. There are also some things that I like more at restaurants that cooked at home, french fries is the best example. They always taste better at my favorite fast food restaurant. Baked goods can be split down the middle, there are some baked goods that taste perfect at a bakery such as donuts, but for the most part I prefer to make them at home. Muffins are an example of a baked good that I think tastes better homemade. Last week I tried a new recipe for Feta Sage Muffins.

This recipe has 13 ingredients. It takes 30 minutes of total time, 10 minutes of which is active and makes 12 muffins. I made a significant amount of changes to the original recipe. First since I eat gluten free I substituted gluten free all-purpose flour for the whole wheat pastry flour. Since I cook gluten free there needs to be eggs or something equivalent to rise the muffins or they will end up very flat. Therefore I added one large egg to the recipe. Finally, I was out of muffin liners so I used ramekins instead. I ended up with a total of 7 ramekins.

I served these muffins as a side to a bean recipe. They were perfect and created a nice savory side dish. The combination of the feta and sage was perfect. These would make a nice compliment to a pork or chicken recipe or a bean soup. Converting the recipe to being gluten free worked perfectly and serving them in ramekins made them the perfect size to serve as mini breads to go with the beans.

For the recipe go to Feta and Sage Muffins.
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