Sage Corn Muffins


  • 1 cup old-fashioned rolled oats (or 3/4 cup oat flour)

  • 1 cup cornmeal

  • 2 tsp baking soda

  • 1/4 tsp sea salt

  • 2 eggs

  • 3/4 cup buttermilk

  • 1/4 cup raw honey

  • 2 1/2 tbsp safflower oil

  • 3 oz baby spinach, finely chopped

  • 2 1/2 tbsp sage leaves, minced


  1. Preheat oven to 400°F. In a blender, blend oats to the consistency of flour. In a large bowl, combine oat flour, cornmeal, baking soda and salt. In a medium bowl, whisk eggs, buttermilk, honey and oil. Fold wet ingredients into dry ingredients, and stir. Stir in spinach and sage.

  2. Line 12 muffin cups with paper liners. Fill three-quarters full with batter. Bake muffins for 15 minutes, or until a toothpick comes out clean when inserted in center. Let muffins cool in pan for 5 minutes before removing to a wire rack to cool completely.