Corn and Basil Muffins


Tom and I are back from Vegas, and it’s definitely with less money than which we went, but that’s OK. We had a great time and ate very well – particularly at Alize and SW Steakhouse.

I know I’ve mentioned before that I really, really hate wasting food.  As a couple who “shops the perimeter” of the grocery store much more than the aisles, it can sometimes be difficult to use everything up before it goes bad. Planning meals in advance is one way to combat that, but there are still things I always seem to have in overage, like parsley, sour cream and sometimes even cheese.

Before leaving last week, I found a large container of sour cream staring back at me from the fridge. Sour cream is so hard because 1. For some reason it is almost impossible to find a small version of sour cream in a lowfat variety and 2. It tends to be used (at least for me) more as a topping/condiment so it’s not like I use a lot of it at one time, except on a rare occasion.

Being that it was the day before we were leaving, I also didn’t want to make a huge batch of something that wouldn’t keep well. So, I decided to make muffins because they are easy to freeze and eat later. I wrap the muffins individually in saran wrap and then pop them into a freezer bag. And, to take care of the extra basil I also had leftover, I decided to make some corn and basil muffins.

I might increase the amount of sugar in these the next time around. I don’t particularly like overly sweet cornbread/muffins, but I think these could have used a little more sweetness. Other than that (and overbaking them slightly), these were a great use of that sour cream and basil! I tried to keep these relatively healthy by using whole wheat flour and olive oil instead of a ton of butter, but they are corn muffins afterall, and they do require at least some butter, don’t you think? 🙂

Corn and Basil Muffins
Makes 12 muffins

1/2 cup all purpose flour
1/2 cup whole wheat flour
1 cup yellow cornmeal
1 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1.25 tsp. salt
freshly cracked pepper to taste
1 cup lowfat sour cream
2 large eggs
2 Tbsp. butter (I always use unsalted)
2 Tbsp. olive oil
3 Tbsp. fresh chopped basil
1.5 cups corn
Preheat the oven to 400 and grease or line a muffin tin.

Combine the first 8 ingredients together in a bowl. In a separate bowl, whisk together the sour cream, eggs, butter, olive oil and basil until well combined. Add the flour mixture to the sour cream mixture, and mix until just combined.  Fold in the corn.

Spoon the mixture into the prepared muffin tin and bake for about 20-22 minutes or until a toothpick inserted comes out clean.
Nutritional Information Per Muffin: Calories: 172 / Fat: 8g / Carbs: 22g / Fiber: 2g / Protein: 4.3g


Corn and Basil Muffins

3 thoughts on “Corn and Basil Muffins

  1. I made these for the second time today. (We won’t talk about the first time — dropped eggs, forgot to add the corn, basically a disaster for this brand-new baker). I was a bit surprised at how thick the batter was — is that normal? They are in the oven right now, and I have to say they smell divine! Can’t wait to try them — I’m taking them to a New Year’s Eve potluck dinner.

    1. The batter is pretty thick. Not cookie dough thick, but you probably will be spooning it into tins rather than pouring it in. I hope they turned out for you and you enjoyed them!

  2. They tasted very good! I thought they seemed a little dry all on their own, but with a little pat of butter or used to soak up some soup, they were delicious. My batter was cookie-dough thick, so I’m not sure what I might have done wrong. Perhaps I was a little shy on the sour cream or something. Anyway, they were still very good — I’ll definitely make them again!

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