Parmesan & Basil Corn Muffins

I hope you are in the mood for something that is both sweet and salty because this is the recipe that will hit both tastebuds! I have a nice looking basil plant outside of my house that has been calling my name for days now saying, “Please do something with me!” Well, I finally   decided what would be best for these green fantastic smelling basil leaves – muffins! Yup, probably not the first thing that came to your mind or mine for that matter. Pesto sounds more common for using an abundance of basil leaves, but I’m glad I switched gears for once and made these muffins. I mean really, how could you resist one of these little babies?

Parmesan & Basil Corn Muffins

Parmesan & Basil Corn Muffins

Makes: 12 muffins

Ingredients:

• 1 cup all purpose flour
• 3/4 cup cornmeal
• 2 tsp baking powder
• 1/4 tsp baking soda
• pinch of salt
• 1/2 cup plus 2 Tbsp parmesan reggiano cheese
• 1 1/4 cup buttermilk
• 1/4 cup olive oil
• 1 Tbsp maple syrup
• 1 egg
• 2 Tbsp basil leaves, julienned

Directions:

1. Mix dry ingredients in one bowl, reserving 2 Tbsp parmesan cheese for topping.
2. In separate bowl, whisk together wet ingredients including basil.
3. Add wet mixture to dry bowl and combine.
4. Preheat oven to 350F and grease muffin tin.
5. Pour muffin cups 3/4 way full making 12 muffins.
6. Bake 12 minutes.
7. Last 2 minutes of baking, sprinkle remaining 2 Tbsp cheese on top.
8. Serve warm with dinner or with a spread of butter.
9. ENJOY!