Breakfast/Brunch · Gluten-free · Holidays · Side Dishes · Snacks

Butternut & Sage Olive Oil Muffins

I’ve spent many a Thanksgiving wondering what to bake for a savory side to soak up excess mushroom gravy.  I always make something different every year.  I usually rotate between biscuits, cornbread, rolls, or mini croissants.  This year I decided to make a bit of it all (well, maybe not including the croissant part! ^_^’).

These muffins that I made are more like a biscuit-muffin hybrid with a little bit of scone mixed in…  That makes sense, right?

They are savory with a buttery sweetness and a slight yet not over=powdering olive oil flavor.  I added butternut squash for a light sweetness to round out the flavors.  I also threw some dried and fresh sage into the batter for a festive herbaceous aroma.  I rarely cook with sage so these were such a treat!

Serve them piping hot from the oven!  They only take 15 minutes to cook and they would probably do wonderfully slathered in a savory jam or vegan butter.  Go wild and enjoy your muffin-biscuit-scones…Bisconfits?  I don’t know.

Butternut & Sage Olive Oil Muffins

Yield: 24 muffins
Free from: Soy, Gluten, Refined Sugar
Ingredients

  • 1 cup non-dairy milk
  • 2/3 cup Earth Balance olive oil flavor
  • 1/2 cup apple cider
  • 1 tsp lemon juice/apple cider vinegar
  • 1/3 cup butternut squash puree
  • 2 Tb flax meal
  • 2 cups corn meal
  • 1 cup gluten-free AP flour
  • 1/2 cup brown rice flour
  • 1/4 cup coconut sugar
  • 4 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp xanthan gum
  • 2 Tb finely chopped fresh sage
  • 1/4 tsp dried sage
  • 1/2 tsp salt
Instructions
Preheat the oven to 400 F.

  1. Melt the Earth Balance olive oil spread and pour it into a large mixing bowl.
  2. Add all the wet ingredients plus the flax meal into the mixing bowl and whisk to combine.
  3. Add the dry ingredients to the mixing bowl, except the fresh sage.
  4. Fold the dry ingredients into the wet with a large wooden spoon.  Make sure everything is completely combined.
  5. Line 2 cupcake pans with papers and scoop about 1 1/2 Tb of batter into each.
  6. Sprinkle each cup of batter with chopped fresh sage.
  7. Bake your muffins for 15 minutes or until golden brown.
  8. Serve right away or wait as long as you like.  I’m not the boss of your dinner! =P

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