Cayenne & Basil Pesto Corn Muffins

By 7th July 2016Recipes

Natalia Gaviria is a Colombian chef living in New York City. She is the author of four cookbooks and was previously a contestant and winner on the Food Network’s television series Chopped!

We let her loose with a jar of our Basil & Cayenne Pesto and she sent us back this HOT recipe… Thanks Natalia!

Give it a try!


5 tbsp Black Mamba Basil & Cayenne Pesto

1 cup yellow cornmeal

½ cup flour (all purpose)

3 tbsp sugar

2 tsp baking powder

1 tsp salt

¾ cup fresh corn kernels

¼ cup whole milk or plain yogurt (full fat)

¼ cup unsalted butter, melted

1 egg, beaten

Makes: 24-26 mini-muffins

Pre heat the oven to 350 F. Butter an 8” x 8” pan or 2 (12) mini muffin tins.

Whisk the cornmeal, flour, sugar, baking powder, and salt in a medium bowl. Set aside.

In a blender or food processor, blend the corn kernels, Black Mamba Basil & Cayenne Pesto and milk. Add these ingredients to the dry ingredients until well mixed. Finish the mixture by adding the butter and egg. Blend well and pour the batter into the greased pan.

Bake for 20 – 25 minutes until a toothpick inserted in the centre comes out clean. (Bake for 12-15 minutes for mini muffins).

Serve with additional Black Mamba Basil & Cayenne Pesto or butter.”
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