Best 10 Basil Corn Muffins With Goat Cheese Recipes

CORNBREAD MUFFINS WITH CHEDDAR CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Beat milk, sour cream, butter, and egg together in a large mixing bowl until smooth; add flour, cornmeal, chopped corn, sugar, baking powder, baking soda, and salt. Whisk mixture until dry ingredients are just moistened; fold Cheddar cheese into the batter. Divide batter between 12 muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

BASIL CORN MUFFINS

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In large bowl, mix flour, cornmeal, sugar, baking powder and salt with whisk. Stir in corn and basil. In medium bowl, mix milk, melted butter and egg. Stir into flour mixture, just until moistened. Divide batter evenly among muffin cups.
• Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Serve warm.

CORN MUFFINS WITH BACON BITS AND CHEDDAR CHEESE

Steps:

• Preheat oven to muffin mix package directions.
• Drizzle a little extra-virgin olive oil into a small skillet and place over medium-high heat. Add bacon to hot pan and crisp, 5 to 6 minutes. Remove from pan and drain on a paper towel. Set aside.
• Prepare the muffin mix and muffin tin to package directions. Stir in paprika, chives, chopped cheese and crisp bacon bits. Fill muffin tins and bake until golden brown.

BASIL CORN MUFFINS WITH GOAT CHEESE

Steps:

• Preheat oven to 375 degrees. Butter and flour 12 standard muffin cups. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, sugar, and red pepper flakes. Add butter, buttermilk, and egg and whisk until combined. With a rubber spatula, fold in corn and basil.
• Fill each muffin cup with rounded 1/3 cup batter. Bake until muffins are puffed, set, and light golden on top, 25 to 30 minutes, rotating pan halfway through. Let muffins cool completely in pan on a wire rack. (Store in an airtight container, up to 3 days.) Serve with goat cheese.

SCALLION GOAT CHEESE MUFFINS

Steps:

• Preheat oven to 400°F. and butter twelve 1/3-cup muffin cups.
• In a small bowl stir together 2 tablespoons milk and goat cheese until combined. Into a bowl sift together flour, baking powder, sugar, and salt. Melt butter and in another small bowl whisk together with remaining milk and egg. Finely chop enough scallions to measure 1 cup. Stir butter mixture and scallions into flour mixture until just combined. Divide half of batter evenly among muffin cups and top each with about 2 teaspoons goat cheese filling. Divide remaining batter over filling. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.

DOUBLE-CORN AND CHEESE MUFFINS

Steps:

• Preheat oven to 400°F. Line eight 1/3-cup muffin cups with paper liners. Blend milk and egg in small bowl. Place remaining ingredients in large bowl; add milk mixture. Stir until ingredients are just moistened (do not overmix). Divide batter among prepared muffin cups.
• Bake muffins until golden and tester inserted into center comes out clean, about 20 minutes. Serve muffins warm.

CHEDDAR CORN MUFFINS

Steps:

• Preheat oven to 425 degrees.
• Butter the insides and the top of a regular muffin pan (1/3 cup).
• In large bowl thoroughly combine the flour, cornmeal, baking powder, salt and sugar.
• In medium bowl, beat the egg.
• Beat in the milk and the melted butter.
• Combine with the dry ingredients until just evenly moistened.
• Do not overmix.
• Stir in 1 cup of cheese.
• Immediately spoon the batter into the muffin pan.
• Evenly sprinkle the remaining cheese on top of the muffins.
• Bake 17 minutes or until a knife inserted in the center of the muffin comes out clean.
• Best served warm.

CHEESY CORN MUFFINS

Steps:

• In a small skillet, saute onion in butter until tender; set aside. Prepare muffin mixes according to package directions; fold in the onion. Fill greased or paper-lined muffin cups two-thirds full. Combine sour cream and cheese; drop by rounded teaspoonfuls onto each muffin. Bake at 400° for 15-20 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack.

WHIPPED FETA DIP WITH FRESH MINT AND BASIL

Steps:

• Combine feta cheese, yogurt, oil, lemon juice, lemon zest, and garlic in a food processor and mix until well blended and smooth. Add mint, basil, and pepper and pulse to combine.

CORNMEAL CHEESE MUFFINS

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, mash cottage cheese with a fork; add the milk, oil and egg. Stir into dry ingredients just until moistened. Fold in cheddar cheese and thyme. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan a wire rack. Serve warm