Sundried Tomato and Basil Corn Muffins

I have been waiting rather impatiently to use my teeny Basil forest. I am so proud of the little garden, especially since my little 2 1/2 year old lovie helped me plant the seeds. I have a few more recipes up my sleeve but this is the first that materialized.

This muffin was based mostly on the one from Gale Gand’s cookbook recipe that I found on a site I enjoy called Blissfully Domestic. I decided to add the additions to it. I found the recipe to be easy to do and had pretty nice results. I added the sun dried tomatoes due to my preference but you can substitute  with roasted red peppers if you like.  One last note if 8 muffins are not enough and you look to double you can add 4 oz of Greek Plain yogurt in place of the second stick of butter.  I just did a single batch to test but I would like to see how the yogurt works next time.  Enjoy

Sundried Tomato and Basil Corn Muffins

 

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Cook time

15 mins

Total time

15 mins

 

Author: My Love for Cooking

Serves: 8

Ingredients

• 1 cup Flour
• ½ cup Yellow Cornmeal
• ¼ cup Sugar
• 1½ tsp Baking Powder
• ¼ tsp Salt
• 2 Tbs fresh chopped Basil
• ¼ cup finely diced Sun Dried Tomatoes
• 2 eggs
• ¼ cup Milk
• 1 stick Unsalted Butter

Instructions

1. Pre-heat oven 350
2. Line or Grease 8 muffin cups
3. Mix dry ingredients
4. Whisk eggs and milk in a large bowl
5. Add ⅓ of dry ingredients to egg mixture, then add ⅓ of butter until mixed
6. Alternate the dry ingredients and butter till it is all mixed together
7. Fill muffin cups halfway
8. Bake about 15 mins till golden and firm to the touch
9. Allow to cool in the pan for about 15 mins

3.1.08

Tagged as: baked goods, basil, corn muffin, sundried tomato