Tomato Basil Corn Muffins

Labor Day has arrived, signaling to us that the end of summer is nigh.

How to celebrate the end of summer and welcome the beginning of fall?


These savory tomato basil corn muffins are perfect for September. They are bright and herby and would be welcome at any barbecue, but the cornbread base is reminiscent of the cooler weather to come.

Soon (or for some of us, since last week), we will all be baking pumpkin muffins, but until that day comes, we can still use the last of these summery ingredients.


Makes 6-8 Large Muffins
Total Time: 35 minutes, Active Time: 15 minutes


1 1/3 cup cornmeal
1 cup spelt or all purpose flour
1 2/3 cup walnut milk
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon baking powder

1 cup fresh tomatoes, diced
1/2 cup basil, chopped


  1. Preheat oven to 350 degrees Fahrenheit and line a 12 cup muffin tray with 6-8 liners.
  2. In a large bowl, mix the corn flour and spelt flour. Add in the salt, walnut milk, sugar and baking powder and mix until combined.
  3. Fold in the tomatoes and basil. If desired, save some tomato and basil to garnish.
  4. Fill the muffin liners with the batter. Fill to the top if you want big muffin tops. Top off with extra basil and tomato if desired.
  5. Bake for 20 minutes or until toothpick comes out clean. Allow to cool on a cooling rack for at least 10 minutes, and enjoy. These will keep in an airtight container or bread bag for about 3 days.


*For a gluten free option, replace the spelt flour with an all purpose gluten free flour blend.

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