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    Home / Recipes / Side Dishes

    It's a Gluten-Free Basil Corn Muffin with Goat Cheese!

    Posted On Apr 26, 2013 · Updated On Jan 15, 2019

    It's a Gluten-Free Basil Corn Muffin with Goat Cheese!

    Bake these when you want to impress people. Seriously.

    Baked GoodsSide Dishes

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    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 ¼ 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

    April Peveteaux
    Adapted from Martha Stewart’s “Everyday Food”
    No ratings yet
    Print Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Side Dish
    Cuisine American
    Servings 12 Muffins

    Ingredients
      

    • ¼ cup unsalted butter melted and cooled
    • 2 ¼ cups gluten-free corn bread mix
    • 1 ½ teaspoons baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • ¾ teaspoon red pepper flakes
    • 1 ¼ cups buttermilk
    • 1 large egg
    • 1 cup corn kernels cooked (can use one large ear of corn)
    • ¼ cup basil chopped
    • 8 ounces goat cheese

    Instructions
     

    • 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 ⅓ cup batter. Bake for 25-30 or until muffins are puffed up and golden. Allow muffins to cool, and serve with goat cheese.
    Keyword gluten-free muffins

     

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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