Cornmeal Muffins with Sage, Parsley and Thyme

 

Next to Winnie-the- Pooh, Paddington Bear holds a soft spot in my heart. One is never too old to have a kinship with these bears. With that being said, I could not let the day go by without acknowledging Paddington Bear's creator, Michael Bond whose birthday is today.

Thomas Michael Bond, was born on January 13, 1926. He was an English author, most celebrated for his Paddington Bear Series. Bond was awarded for his literary contributions, a CBE medal (national order of chivalry) in the Queen's Birthday Honours 2015. He lived not far from Paddington Station, a place that inspired his Paddington stories. Bond died in 2017. 

Paddington Bear is a fictional character in children's literature. He first appeared on October 13, 1958 and has been featured in more than twenty books written by Michael Bond and illustrated by Peggy Fortnum and other artists. The friendly bear from the deepest, darkest Peru with his old hat, battered suitcase (complete with a secret compartment, enabling it to hold more items than it would at first appear), duffle coat, and love of marmalade has become a classic character in children's literature. Paddington's books have been translated into 30 languages across 70 titles and sold more than 30 million copies worldwide.

Did you happen to catch this very funny and endearing video of Paddington having tea with the queen for her Platinum Jubilee?
https://www.buzzfeednews.com/article/ellievhall/queen-paddington-bear-video-tea-platinum-jubilee

I am sure Paddington would approve of this recipe from Ever Ready.

 Browned Butter Sage-Thyme-Parsley Cornmeal Muffins

Cook's Notes: You'll love the moist savory muffins with a texture that's perfect with a bowl of stew or soup. Add a drizzle of honey or marmalade right before serving making them irresistible. It's the perfect pairing. For best results serve warm. The recipe makes 10 muffins and was adapted from BHG Fall Recipes Warm & Cozy Special Interest Publication.

Ingredients:

• 6 tablespoons butter cut up
• 1-1/4 cups ground cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon each ground sage, parsley, and thyme
• 1 large egg lightly beaten
• 1-1/4 cups buttermilk
• Optional fresh sage leaves for garnish
• Honey drizzle or marmalade

Directions:

• Preheat oven and grease 10 muffin cups.
• Place butter in a small saucepan and cook over medium heat about 10 minutes or until butter is lightly browned. Pour into a small heatproof bowl to cool slightly.
• In a large bowl whisk together next 7 dry ingredients. Make a well in center of flour mixture.
• In a medium bowl whisk the cooled butter, egg and buttermilk. Add to flour mixture and stir only until mixed together-avoid over stirring as will make muffins tough and chewy.
• Spoon batter into prepared cups 3/4 full. Bake 15-16 minutes. Cool 2 minutes remove and add a drizzle of honey or marmalade right before serving.