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
Free from: Soy, Gluten, Refined Sugar
Preheat the oven to 400 F.
- Melt the Earth Balance olive oil spread and pour it into a large mixing bowl.
- Add all the wet ingredients plus the flax meal into the mixing bowl and whisk to combine.
- Add the dry ingredients to the mixing bowl, except the fresh sage.
- Fold the dry ingredients into the wet with a large wooden spoon. Make sure everything is completely combined.
- Line 2 cupcake pans with papers and scoop about 1 1/2 Tb of batter into each.
- Sprinkle each cup of batter with chopped fresh sage.
- Bake your muffins for 15 minutes or until golden brown.
- Serve right away or wait as long as you like. I’m not the boss of your dinner! =P