Travis and I are diving into his Thanksgiving Table Raddish Kids crate just in time for the holiday. These corn muffins will feed a crowd, and the butter is laced with herbs reminiscent of traditional stuffing!
To start, make the muffins: In a bowl, whisk together 1 cup flour, 1 and 1/4 cups yellow cornmeal, 1 tablespoon baking powder, 1/2 cup sugar, and 1 teaspoon salt.
In a large bowl, combine 2 Ener-G eggs, 1/2 cup melted Earth Balance butter, and 1 cup soy milk. Add the dry ingredients to the wet ingredients, stirring just until combined.
Divide the mixture evenly among 12 muffin cups coated with cooking spray. Bake at 400 degrees F for 13 minutes, or until a wooden pick inserted in the center comes out clean.
Meanwhile, make the butter. This was by far Travis’s favorite part. Chop 1 bunch of fresh sage to equal 1 tablespoon and transfer to a bowl. Don’t forget to pause for a smell and a taste test!
Next I showed him how to strip the leaves from sprigs of thyme. He had a surprising knack for it! Again, cop the thyme to equal 1 tablespoon and add to the bowl with the sage.
Add 1/2 cup softened Earth Balance butter, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. Mix until combined. We mixed by hand, but you could also use an electric beater.
Travis not only loved the muffins, but he adored the butter, even eating a few fingerfuls plain. What a fantastic sensory experience this recipe was! The recipe card also featured a Thanksgiving foods word scramble and tips on chopping herbs.
We loved the compound butter idea so much that we tried the following variations:
- Maple Cinnamon: Mix 1/2 cup Earth Balance butter with 1 tablespoon maple syrup and 3/4 teaspoon cinnamon. Spread on breakfast toast!
- Garlic Rosemary: Mix 1/2 cup Earth Balance butter with 1 tablespoon minced fresh rosemary, 1 minced garlic glove, and 1/4 teaspoon salt. This one is great over veggies.
- Orange Agave: Mix 1/2 cup Earth Balance butter with 1 tablespoon agave nectar and 2 teaspoons grated orange rind. Another great spread for toast or biscuits!
