Corn And Basil Muffins
Ingredients
- 1 cup Flour ⓘ
- 1 cup Cornmeal ⓘ
- 1 tablespoon Sugar ⓘ
- 1 tablespoon Baking Powder ⓘ
- 1/2 teaspoon Salt ⓘ
- 1/4 teaspoon Black Pepper ⓘ
- 1 tablespoon Oil ⓘ
- 200 milliliters Coconut Milk, well shaken (1/2 of a 13.5 ounce can) ⓘ
- 4 tablespoons Unsalted Butter, melted and cooled
- 1 Egg ⓘ
- 1 cup Corn, fresh or frozen (thawed, and drained) ⓘ
- 1/2 cup Basil, about a fist full, cut into ribbons or diced ⓘ
Instructions
- Preheat oven to 375°F. Spray muffin tin with cooking spray, or fill molds with paper cups.
- In a large bowl mix flour, cornmeal, sugar, baking powder, salt and pepper. In another bowl, mix together coconut milk, oil, butter, and egg.
- Pour the wet ingredients into the large bowl with the dry ingredients, and stir together. Stir in the corn kernels and basil. Divide the batter evenly between the muffin cups.
- Bake for 18 to 20 minutes, or until a knife inserted into the center comes out clean. Remove the muffins from the tin to cool on a rack.
Nutrition & Diet Analysis (per serving)
855
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).