Looking for a savory summertime muffin recipe? Try this basil-corn muffin, made best with fresh sweet corn!
Basil Corn Muffins
- Prep Time 15 min
- Total 45 min
- Servings 12
- Ingredients 10
Ingredients
- 1 1/2 cups Gold Medal™ all-purpose flour
- 1/2 cup yellow cornmeal
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup fresh whole kernel corn
- 2 tablespoons chopped fresh basil leaves
- 3/4 cup milk
- 1/2 cup butter, melted
- 1 egg, slightly beaten
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
-
Step2In large bowl, mix flour, cornmeal, sugar, baking powder and salt with whisk. Stir in corn and basil. In medium bowl, mix milk, melted butter and egg. Stir into flour mixture, just until moistened. Divide batter evenly among muffin cups.
-
Step3Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Serve warm.
Nutrition
Nutrition Facts
Serving Size: 1 Muffin
- Calories from Fat
- 80
- Trans Fat
- 0g
% Daily Value*:
- Vitamin A
- 6%
- 6%
Exchanges:
FreeCarbohydrate Choice
2Tips from the Betty Crocker Kitchens
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