HONEY SAGE CORNBREAD MUFFINS
Tonight’s dinner is one of our favorite fall meals, Brunswick Stew with Smoked Paprika. I wanted to make something other than our regular cornbread muffins so I spent a little time looking at recipes this morning and found several interesting ideas – Manchego and pickled jalapeno, sweet potato, and this recipe for Sage and Honey Skillet Cornbread. Like many Epicurious recipes, it is a bit over the top in fat and calories: an egg, a stick of butter and a cup of whole milk for a skillet of cornbread?
I like muffins for portion control so sprayed a muffin tin with olive oil cooking spray instead of using butter on a black skillet. I cut the butter in half, used egg substitute for the egg, and low fat buttermilk for the whole milk.
My version was a nice twist on a plain cornbread muffin.