Caprese Corn Muffins

These Caprese Corn Muffins are just as welcome on your breakfast table as they are alongside a salad at lunch or dinner. The tomato-based muffins are infused with Fresh Basil Flavor, and are best served warm so that the mozzarella cheese is gooey and the basil butter melts right in, adding an additional delicious layer of flavor.

AmountMakes 12 servings.

Ingredients & Tools
Instructions

Ingredients

For muffin:
1 1/2 cups cornmeal
1 cup all-purpose flour
3 tablespoons granulated sugar
4 teaspoons baking powder
pinch salt
1 cup milk
1/4 cup vegetable oil
1 egg, lightly beaten
2 tablespoons tomato paste
8 drops Treatology Flavor Extracts Kit, 8-Piece Food Flavoring
3/4 cup frozen corn kernels
3/4 cup shredded mozarella cheese, divided
1/2 cup seeded, diced roma tomatoes
Non-stick vegetable pan spray
For butter
4 tablespoons butter, softened

Tools
Scoop-it Measuring Spoons
Scoop-it Measuring Cups
medium bowl
Cyclone Whisk
12 Cup Muffin Pan
Toothpick
small bowl

Instructions

Click to mark complete

Preheat oven to 375ºF. Prepare muffin pan with vegetable pan spray.
For muffin, combine cornmeal, flour, sugar, baking powder and salt in medium bowl. In small bowl, whisk together milk, oil, egg, tomato paste and Fresh Basil Flavor; add to dry ingredients and mix just until moistened. Fold in corn, 1/2 cup mozzarella and tomatoes. Divide batter evenly into prepared pan, about 3/4 full. Top with remaining 1/4 cup cheese.
Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling grid 10 minutes. Remove from pan and serve warm.
For butter, combine butter, Fresh Basil Flavor and salt; stir to combine. Serve with warm muffins.