Blue Corn-Sage Muffins

Ingredients
 * several dried corn husks, soaked in warm water briefly, until pliable, optional
 * ¾ cup unsalted butter
 * ⅓ cup granulated sugar
 * 4 large eggs
 * ½ cup regular or low-fat milk
 * 4 oz Monterey jack or pepper jack cheese, grated
 * 3 oz fresh, creamy goat cheese or low-fat or regular cream cheese
 * 1 cup unbleached all-purpose flour
 * 1 cup blue cornmeal, preferably stone-ground
 * 2½ tsp baking powder
 * 1 tsp salt
 * ¾ tsp dried sage

Directions

 * 1) Preheat oven to 375°F.
 * 2) Grease 12-muffin tin.
 * 3) If using corn husks, tear lengthwise into strips about ¾ to 1 inch wide at widest point.
 * 4) Lay two strips overlapping in an ‘x’ in each muffin cup, with long ends jutting out above pan.
 * 5) cream butter and sugar with mixer or food processor.
 * 6) Add eggs, milk and cheeses, mixing well after each addition.
 * 7) Sift together flour, cornmeal, baking powder, salt and sage.
 * 8) Spoon dry mixture into batter about one-third at a time, mixing just until combined after each addition.
 * 9) Scoop batter into prepared muffin tin, rounding at top of each muffin.
 * 10) Bake for 22 to 24 minutes, until toothpick inserted in center comes out clean.
 * 11) Serve warm or at room temperature.