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Basil Corn Muffins

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Basil Corn Muffins
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 12
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Looking for a savory summertime muffin recipe? Try this basil-corn muffin, made best with fresh sweet corn!

Ingredients

1 1/2
cups Gold Medal™ all-purpose flour
1/2
cup yellow cornmeal
1/2
cup sugar
3
teaspoons baking powder
1/2
teaspoon salt
3/4
cup fresh whole kernel corn
2
tablespoons chopped fresh basil leaves
3/4
cup milk
1/2
cup butter, melted
1
egg, slightly beaten

Directions

  • 1 Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • 2 In large bowl, mix flour, cornmeal, sugar, baking powder and salt with whisk. Stir in corn and basil. In medium bowl, mix milk, melted butter and egg. Stir into flour mixture, just until moistened. Divide batter evenly among muffin cups.
  • 3 Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Serve warm.
Tips  

Peak-season fresh corn is ideal for this recipe. If unavailable, use frozen corn and thaw before adding to the batter.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
(
Calories from Fat
80
)
Daily Value
(
Trans Fat
0g
)
Daily Value*:
Vitamin A
6%
6%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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