Basil Corn Muffins

With olive oil instead of butter, fresh herbs, whote grain cornmeal I would count these muffins as a pretty healthy food.

Blog's Category: My Own Fast and Easy, Perfect Breakfast

 

Intro

These muffins are the younger brothers of corn bread, well, may be sisters as they are more delicate and fragrant than plain corn bread.

Lately, I'm into making all sorts of muffins. I like to squeeze dough into the shape of muffin - it's convenient to keep, to take to work, or to throw to those "on-a-fly-eaters". Not to mention they are fun to eat and so visually appealing!

This time (actually as always) I decided to make something healthy, delicious but definitely with a basil as I got it growing right now, right there, in my backyard.


What is it?

As for all muffins, breads and cakes, it's a mix of flours and liquid elements. In this case liquid elements are buttermilk, olive oil and eggs. Flours are cornmeal and regular unbleached flour. As filling ingredients, mixed in a dough, I have taken a lot of basil and green onions this time.

Taste Description

Imagine delicious corn bread, with a heavenly aroma of basil, light notes of green onion and a lot of edges all around (naturally - it's a muffin ;).

How to Serve

I like to serve it with some kind of spread. On a picture below it's feta cheese mixed with mayo and hot chili sauce. These muffins are also nice as a side to your chili or soup, or stew.

Basil Corn Muffins



For about 12 small-ish muffins:

• 1.5 c yellow cornmeal
• 1 c unbleached flour
• 2 tbs baking powder
• 1 tsp salt
• 0.5 tsp soda
• 2.5 tbs sugar
• 2 eggs
• 1 c buttermilk
• 1/3 c melted ghee or flavorless olive oil
• 5 green onions, minced
• 30-40 basil leaves, chopped

- In a large bowl, mix first five ingredients.

- In a separate bowl, mix together sugar, eggs, buttermilk and oil until well combined (30 rounds with a spoon would be enough).

- Combine your dry ingredients with egg mixture, green onions and basil.

- Fill your muffin containers and bake in a preheated at 365F oven for about 30 minutes or until done.

Note

- I used olive oil this time but for my next batch I want to replace it with melted ghee - it has to change the taste overall - not definitely into the better but for sure into somewhat different tasty experience.
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IN PICTURES

 

There is no such thing as too much of basil here.