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Wilton
Caprese Corn Muffins Recipe
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.
Makes:
Makes 12 servings.
Skill Level:
Additional Information
Step 1
Preheat oven to 375ºF. Prepare muffin pan with vegetable pan spray.
Step 2
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.
Step 3
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.
Step 4
For butter, combine butter, Fresh Basil Flavor and salt; stir to combine. Serve with warm muffins.
Ingredients
Products
$24.99
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<b>For muffin:</b>
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
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
Products
medium bowl
Toothpick
