Recipe #2 from the left over buttermilk. Horseradish Scallion Chive & Sage Muffins. These smelled delicious and were awesome served warm. I wish I had more Horseradish to add to them. I used this Horseradish called Nasal Napalm. Bob and I got in from a place called the Pepper Palace while we were in Myrtle Beach, SC one summer. This stuff is great on ham, in garlic smashed potatoes, or by itself. It definitely cleans out the sinuses so you can even use it if you have a cold! It's better than Chinese Hot Mustard.
Enjoy this recipe.
Ingredients: 2 c flour, 1 Tbsp baking powder, .25 tsp sea salt, .25 tsp freshly ground black pepper, 1 egg, 1/4 c butter (melted), 1 Tbsp prepared horseradish, 1.25 c buttermilk, fresh scallions, chives & sage*
Instructions: (1) Preheat oven to 400 and prepare either a 12-c or a 6-c muffin pan with liners or cooking spray. (2) Whisk flour, baking powder, sea salt and pepper in a large bowl. (3) In a medium bowl, whisk egg, butter, horseradish and buttermilk until blended. (4) Add egg mixture to flour mixture and stir until just blended. (5) Fold in scallions, chives, and sage. (6) Divide evenly amongst muffin cups and bake for 16-20 minutes or until tops are golden brown and a toothpick comes out clean. Cool in pan for a few minutes and serve warm or cool completely on a wire rack.
*I didn't measure out an amount for the herbs. I used maybe 6-8 leaves of sage, maybe 1/4 c of chopped chives, and maybe 3/4 cup of scallions (greens and some of the whites).
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