Yes, it is. Clearly, it’s been muffin week at my house. Which I highly recommend, btw. And the best way to end this muffin-o-rama is with this beaut. It’s a gluten-free basil corn muffin, then you stuff it with goat cheese. STUFF IT WITH GOAT CHEESE. And here I was just using butter this whole time.

I found this recipe in one of those Martha Stewart type magazines. And again, since I seem to have a load of gluten-free corn bread mix, I just tweaked the recipe to make it gluten-free using my handy dandy mix. If you have gf flour and gf cornmeal on hand, just know that you use 1/4 cup cornmeal and 2 cups of all-purpose gluten-free flour. Honestly, do what you like because you’re going to be putting goat cheese inside. Really.

Sure this is a fantastic muffin, but if you want to rock your world and everyone else’s within a 15-mile radius, piar it with an Italian tray bake and roasted asparagus. Yep.

I love dinner. I freaking love it.

So yeah, this is a superior muffin for a superior meal. Make it wisely.

Gluten-Free Basil Corn Muffins with Goat Cheese

adapted from Martha Stewart’s “Everyday Food”

Prep time: 15 minutes Cook time: 30 minutes

Ingredients

1/4 cup unsalted butter, melted and cooled
2 1/4 cups gluten-free corn bread mix
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
3/4 teaspoon red pepper flakes
1 1/4 cups buttermilk
1 large egg
1 cup corn kernels, cooked (can use one large ear of corn)
1/4 cup basil, chopped
8 ounces goat cheese

1. Preheat oven to 375 degrees. Butter and flour a muffin pan.

2. Whisk together cornmeal, baking powder, baking soda, salt, sugar, and red pepper flakes in a large bowl. Add butter, buttermilk, and egg and mix until combined. Fold in corn and basil.

3. Fill each muffin cup with 1/3 cup batter. Bake for 25-30 or until muffins are puffed up and golden. Allow muffins to cool, and serve with goat cheese.

Makes: 12 muffins