Gluten-Free Basil Corn Muffins with Goat Cheese
Adapted from Martha Stewart’s “Everyday Food”
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Side Dish
Cuisine: American
Keyword: gluten-free muffins
Servings: 12 Muffins
Author: April Peveteaux
- 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
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.