I’m also thankful for all the baking inspiration I get. Where does it come from? You, of course! It’s so exciting to read your comments about your own baking adventures. Keep up the good work, yinz!
Since I was in a gracious spirit, I made these Cornmeal, Pomegranate, and Sage Muffins with Thanksgiving flavors in mind. The cornmeal base is for the steaming dish of yellow corn on our festive tables, the pomegranate (a juicer substitute for cranberries) are for the turkey’s tart sidekick, and the sage is for the stuffing whose fragrance fills the kitchen. And, because some of us over-indulge during the holidays, I made these muffins mini-sized for a more manageable bite!
Cornmeal, Pomegranate, & Sage Muffins
Makes about 36 mini muffins
- 1 cup of flour
- 1 cup of cornmeal
- 1 tablespoon of baking powder
- 1/2 cup of sugar
- 1/2 cup of vegetable oil
- 3/4 cup of milk
- 1 egg
- 1/2 cup of pomegranate arils (seeds)
- 2 teaspoons of ground sage
1. Preheat oven to 400°F.
2. Mix flour, cornmeal, baking powder, and sage.
3. Beat together oil, egg, and sugar.
4. Make a well in the dry mix and add half of the milk. Stir gently, just until the flour is slightly wet. Then, add half of the wet mix and stir slightly. Repeat until milk and wet mix are both combined with the dry mix. Batter should be lumpy.
5. Fold in pomegranate seeds.
6. Fill muffin cups about 2/3 of the way with batter. Bake for 8-10 minutes.
Got a wonderful recipe to share too? Show us phenomenal photos of your culinary delights in our Stir & Tell contest on Facebook! Or, let us know what recipes you like to pull out during Thanksgiving in the comments below!