Thursday, July 8, 2010

Savory Basil Corn Muffins

This is my new corn muffin recipe. It has a lot of flavor and is tasty as a side to salad or summer soup. It's a vegan muffin when the cheese is omitted.
Here are the ingredients. Put all the dry stuff in one bowl, and all the wet stuff in another bowl. Flax seeds go into the wet bowl. Combine both bowls together. Mix gently.

1/2 cup Olive Oil
1 1/2 cups Buttermilk (make your own by adding 1 tsp of vinegar to 1 1/2 cups of soymilk, almond milk, cow milk, goat milk, what have ye)
2 TBS ground Flax seeds (grind in coffee grinder or with mortar & pestle)
1 3/4 cup cornmeal
3/4 cup whole wheat flour
3 tsp baking powder
1 tsp baking soda
1 tsp sea salt

These are all the ingredients that are just imagined up for flavor.
Do your thing! Here's what I did:
1/3 c. shredded Parmesan
1/2 cup basil sliced
1/3 cup roasted peppers, diced
1 small pepper of whatever kind
4 shakes garlic powder
1 tsp poppy seeds
1/4 tsp red pepper flakes

Bake at 425 degree for 2o-30 minutes: until the top of the muffin is golden brown. Makes about 15-18 muffins.

1 comment:

mangocheeks said...

These savoury muffins woudl be wonderful with a soup.