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

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.

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.

Serves 12; 133 calories.

VERDICT:  These smelled great baking, but I found them a little dry in eating.  Toss.