These Gluten-Free basil Corn Muffins are so good, you’d better make a double batch. Top them with a smear a goat cheese, and they’re all kinds of good.
Article Courtesy: April Peveteaux
Yes, it is. Clearly, it’s been muffin week at my house. Which I highly recommend, btw. And the best way to end this muffin-o-rama is with this beaut. It’s a gluten-free basil corn muffin, then you stuff it with goat cheese. STUFF IT WITH GOAT CHEESE. And here I was just using butter this whole time.
I found this recipe in one of those Martha Stewart type magazines. And again, since I seem to have a load of gluten-free corn bread mix, (try this one from Pamela’s) I just tweaked the recipe to make it gluten-free using my handy dandy mix. If you have gf flour and gf cornmeal on hand, just know that you use 1/4 cup cornmeal and 2 cups of all-purpose gluten-free flour. Honestly, do what you like because you’re going to be putting goat cheese inside. Really.
Sure this is a fantastic muffin, but if you want to rock your world and everyone else’s within a 15-mile radius, pair it with an Italian tray bake and roasted asparagus. Yep.
I love dinner. I freaking love it.
So yeah, this is a superior muffin for a superior meal. Make it wisely.
Gluten-Free Basil Corn Muffins with Goat Cheese
- 1/4 cup unsalted butter melted and cooled
- 2 1/4 cups gluten-free corn bread mix
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar
- 3/4 teaspoon red pepper flakes
- 1 1/4 cups buttermilk
- 1 large egg
- 1 cup corn kernels cooked (can use one large ear of corn)
- 1/4 cup basil chopped
- 8 ounces goat cheese
- Preheat oven to 375 degrees. Butter and flour a muffin pan.
- Whisk together cornmeal, baking powder, baking soda, salt, sugar, and red pepper flakes in a large bowl. Add butter, buttermilk, and egg and mix until combined. Fold in corn and basil.
- Fill each muffin cup with 1/3 cup batter. Bake for 25-30 or until muffins are puffed up and golden. Allow muffins to cool, and serve with goat cheese.