Savory corn and basil muffins with ricotta and tomato jam
Cupcakes and muffins
Are these muffins or are they cupcakes? Who’s to say? They are certainly a savory variety of whatever you want to call them. Tomatoes and corn are my favorite summer treats, so why not put them into some kind of bastardized version of a cupcake? The corn and basil muffins themselves are great all on their own -- just slightly sweet with plenty of herbaceous flavor from the basil and a nice texture from the whole corn kernels. The tomato jam is wonderfully aromatic while it cooks and is a nice surprise when you bite into the muffin (that's topped with a rich, creamy ricotta, of course). It may seem strange, but I promise the flavors all work beautifully together. I brought these into work on Monday, unsure if people would be receptive or grossed out. They all seemed to really enjoy the muffins and the bounty that I brought in slowly disappeared, so I’ll count these as an experiment gone right. They are a great way to transition from summer to fall, and the jam itself is great on toast or rolls or even, dare I say it, in yogurt or cottage cheese.
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