Apple-Sage Muffins

1 cup all-purpose flour 1/2 cup finely ground yellow cornmeal 3/4 teaspoon baking powder 1/4 teaspoon baking soda2 teaspoons coarsely chopped fresh sage leaves 1/2 teaspoon dry mustardSmall pinch cayenne pepper5 tablespoons freshly grated parmesan cheese 1/4 teaspoon sea salt1 large egg, lightly beaten1 teaspoon sugar4 tablespoons ( 1/2 stick) butter melted and cooled 1/3 cup sour cream or creme fraiche 1/4 cup milk1 apple, peeled, cored and grated3 tablespoons goat cheeseHeat the oven to 375 degrees. Lightly grease a mini-muffin tin (24 muffin cups). Combine the flour, cornmeal, baking powder, baking soda, sage, mustard, cayenne pepper, 3 tablespoons parmesan cheese and the salt in a medium-size bowl and set it aside.Combine the egg and sugar together in a separate bowl. Slowly add the melted butter, stirring well. Then whisk in the sour cream and milk until combined. Fold in the grated apple.Add the sour cream mixture to the cornmeal mixture, mixing gently with a rubber spatula until the batter is just combined. Stir in the goat cheese, allowing for clumps.Divide the batter evenly among the muffin cups, and sprinkle the remaining 2 tablespoons Parmesan over the top. Bake for 18-20 minutes, or until the muffins are a light golden brown and a skewer inserted into the center of a muffin comes out clear. Leave the muffins in the tin to cool, then turn them out for serving.Makes 20 mini muffins.Nutrition values per muffin: 84 calories, 4 g fat (3 g saturated), 9 g carbohydrates, 1 g fiber, 2 g protein, 21 mg cholesterol, 77 mg sodium."Keep It Seasonal" by Annie Wayte (2006 Morrow, $29.95)eeh'phene 217-244-0054 .fizx 217-333-0048 email ipeng@uine.edu