Caprese Corn Muffins
Oh my! These are amazing! Corn, tomato, mozzarella, and basil!
|1 cup||shredded mozzarella|
|2 tablespoons||baking powder|
|1 1/2 sticks||melted butter|
|1 3/4 cups||milk|
|1/4 cup||pine nuts|
|1/4 cup||basil + 6 large basil leaves|
|1||large mozzarella cheese|
|optional: arugula, lemon juice, olive oil|
Preheat the oven 400 degrees.
In a large mixing bowl, mix together flour, cornmeal, shredded mozzarella, baking powder, sugar and salt. In a separate bowl mix together butter, milk, and two eggs. Sprinkle 1/4 cup chopped basil into the egg mixture. Pour the egg mixture into the flour mixture, and mix away!
Use non-stick oil spray to oil your muffin pan. If you don't have spray, simple pour a little oil on a paper towel and oil each muffin pan cavity.
Spoon batter into muffin pan. We like big fat tops on our muffins, so each muffin cavity is more than full. Bake for about 20 minutes, but be sure to check after 15.
While the muffins are cooking, slice up your tomato. Get your mozzarella or burrata ready. Since we used burrata, pre-slicing doesn't make sense because it's so creamy in the middle.
Take your muffins out and let cool.
Now, time to assemble your sandwiches.
First cut one muffin in half. Add the cheese and tomato. Sprinkle a little salt & pepper, as desired.
Add a leaf of basil. Top with the muffin top (of course!) and you've got your first Caprese Corn Muffin Sandwich. Repeat with as many muffins as you like and you're done!