Cheese, Tomato and Basil Muffins

Again, this is a recipe I wish I could say was mine, but it's not.  Of course it attracted my attention and of course I had to try it out.  It's a good dinner muffin - just beware that it has a pretty strong flavor so you may not want to serve it with anything too overpowering.  They also have a wonderful consistency that I can't seem to put my finger on.  They're chewy in a non-bready-way, but they're good - really, really good.  And they'd be mighty tasty with some butter spread on them too.  Just something to think about ;-)

CHEESE, TOMATO & BASIL MUFFINS

INGREDIENTS:

2/3 cup self-rising flour

pinch of salt

1/3 cup & 2 tbsp yellow cornmeal

1/3 cup shredded cheddar cheese

4 tbsp sun-dried tomatoes in oil, chopped

2 tbsp chopped basil

1 egg, lightly beaten

1 1/4 cup milk

2 tbsp extra virgin olive oil

butter to serve

DIRECTIONS:

Preheat oven to 350 degrees and oil 8 muffin tin holes. In a bowl combine flour, salt, cornmeal, cheese, tomatoes and basil. In a separate bowl beat egg, milk and oil. Mix dry and wet ingredients, divide the batter between the muffin holes and scatter over the remaining cheese. Bake for 20-25 minutes. Serve with the butter.
PERSONAL NOTES:
For starters, this recipe made about 10 muffins, not 8.  Be prepared to have more batter.  I also didn't use sundried tomatoes in oil.  Frankly, it wasn't missed.  I didn't have them with butter either, but I'm sure they'd be mighty tasty with it.

Oh, they're only about 145 calories per muffin.  Sweet!

Pumpkin Corn Muffins

I've used a few different recipes for corn muffins over the years.  Last year I had a good one that used Bisquick.  Unfortunately, I can't seem to locate it.  During the winter months I would substitute Trader Joe's Pumpkin Pancake Mix for the Bisquick.

Since I have neither the pancake mix nor the old recipe, I went trolling online for a new one that would give me pumpkin corn muffins.  About.com has a recipe that just worked out wonderfully. The whole place smells delicious.  I took a muffin for a test drive about 5 minutes after it came out of the oven and I have to say this recipe is a keeper!

Here's their recipe:

PUMPKIN CORN MUFFINS

INGREDIENTS:

1-1/4 cups all-purpose flour

1 cup yellow corn meal

1/3 cup granulated sugar

4 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

1-1/4 cups canned pure pumpkin

1/3 cup milk

1/4 cup vegetable oil

Preparation:

Preheat oven to 375 degrees F. Grease or paper-line 12 muffin cups.

Combine flour, cornmeal, sugar, baking powder, and salt in large bowl. Beat eggs, pumpkin, milk and vegetable oil in medium bowl until combined. Add to flour mixture; mix thoroughly. Spoon batter into prepared muffin cups.

Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Serve muffins warm.

Yield: 12 muffins

NOTES:

The recipe doesn't call for it, but I used a heaping teaspoon of pumpkin pie spice. I felt it just added a little something extra special.

Also, I like big muffins so I made only 10.  Aside from tasting yummy, each muffin is only 164 calories!