Tuesday, August 30, 2011

Fresh Corn and Basil Muffins

Recipe from:  SweetPotatoChronicles

1/4 cup unsalted butter, melted (plus a bit unmelted for the muffin tin)
2 cups flour (plus a sprinkle for the muffin tin)
1/4 cup cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp sugar
1/4 tsp chili powder
1 1/4 cup buttermilk
1 large egg, lightly beaten
1 cup corn kernels (I used two cobs)
1/4 cup fresh basil, roughly chopped

  1. Preheat the oven to 375 degrees. Butter and flour your muffin tin.
  2. In a large bowl, combine flour, cornmeal, baking powder, baking sods, salt, sugar and chili. 
  3. In another bowl, whisk buttermilk, egg and melted butter. 
  4. Mix together the dry and wet ingredients. Gently fold in corn and basil, making sure there are bit or yellow and green all through the batter.
  5. Use a 1/3 cup measuring cup to scoop batter into your prepared tins. 
  6. Pop in the hot oven and bake for 25 to 30 minutes until the muffins are golden. 
  7. Allow the muffins to cool in the tin for a few minutes before popping them out of the tin.

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