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 🙂
I saw these on Laurie Bakke’s Kitchen Facebook page and had to come over and get a look!! I love corn muffins and fresh basil…and both together must be amazing! I want to try these! Thanks for a great recipe!
I am now following you on Facebook (Yesterfood and Joy McElroy) and twitter!
Joy @ Yesterfood
http://yesterfood.blogspot.com
http://facebook.com/Yesterfood
Hi Joy!
Thank you so much for visiting me with your wonderful compliments. I hope you enjoy the recipe. I love getting your updates on FB…..I am happy to see I can also find you on Twitter now too! 🙂 Take care, Nicole
Pingback: Family and food! « From My Open Window