Tomato Basil Corn Muffins
Bright and flavorful tomato basil corn muffins combine sweet corn with savory tomato and basil flavors, perfect for brunch, picnics, or as a tasty side for any meal.
Ingredients
Instructions
- Preheat oven to 475 degrees Fahrenheit. Grease muffin tins.
- Combine all ingredients and mix well.
- Fill each muffin tin about 2/3 full.
- Bake for about 15 to 20 minutes or until lightly browned.
Tips & Substitutions
For best results, use fresh basil if available, as it enhances flavor. You can substitute the self-rising flour with all-purpose flour combined with baking powder if needed. If you prefer a spicier kick, consider adding diced jalapeños or a pinch of cayenne pepper. Additionally, using buttermilk instead of regular milk can add richness, similar to the moistness found in recipes like Grandma'S Buttermilk Cake.
Serving Suggestions
These Tomato Basil Corn Muffins make a delightful side for soups or salads, especially a creamy tomato soup. They are also fantastic as a breakfast treat with butter or jam. For a complete meal, pair them with Creamed Onions And Mushrooms or serve alongside a fresh garden salad. They can easily complement a vegetarian spread or be enjoyed as a snack.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To reheat, simply warm them in the oven at 350°F for about 10 minutes or microwave for 20-30 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato Basil Corn Muffins contains roughly 301 calories, with 2g protein, 19g carbohydrates, and 25g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins ahead of time?
Yes, you can prepare the batter the night before and store it in the fridge. Just remember to let it sit at room temperature for a few minutes before baking. This will ensure the muffins rise properly in the oven.
What can I use instead of Knorr tomato with basil dry soup mix?
If you don't have the soup mix, you can substitute it with a combination of dried tomato flakes and dried basil. Alternatively, use a tablespoon of tomato paste mixed with herbs for a similar flavor profile.
How can I make these muffins gluten-free?
To make gluten-free Tomato Basil Corn Muffins, replace the self-rising flour with a gluten-free all-purpose blend. Ensure your cornmeal mix is also gluten-free, and follow the same instructions for mixing and baking for delicious results.
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).