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Corn and Basil Muffins

  • Serves
    About 12
Author Notes

This muffin was sort of a spur of the moment creation from what was left in my pantry. You can really use as much basil as you like. Typically I just take a good fist full and cut it into ribbons, but the more basil the merrier. You can also add red pepper flakes, if you want some spice, but be careful not to overwhelm the flavor of the basil. I chomp down on mine plain or with a little butter. —koskir


  • 1 cup


  • 1 cup


  • 1 tablespoon


  • 1 tablespoon

    Baking Powder

  • 1/2 teaspoon


  • 1/4 teaspoon

    Black Pepper

  • 1 tablespoon


  • 200 milliliters

    Coconut Milk, well shaken (1/2 of a 13.5 ounce can)

  • 4 tablespoons

    Unsalted Butter, melted and cooled

  • 1


  • 1 cup

    Corn, fresh or frozen (thawed, and drained)

  • 1/2 cup

    Basil, about a fist full, cut into ribbons or diced

  1. Preheat oven to 375°F. Spray muffin tin with cooking spray, or fill molds with paper cups.
  2. In a large bowl mix flour, cornmeal, sugar, baking powder, salt and pepper. In another bowl, mix together coconut milk, oil, butter, and egg.
  3. 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.
  4. 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.

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