My basil grew! I could shout these words from the highest of rooftops I'm so darn excited.
You see, I love the domestic arts. I love cooking, sewing, knitting and cleaning. I love organizing and filing and labeling and gardening. Yes, I really love gardening and the idea behind growing something from baby seedling to large plant, with nothing more than a little sun, water and love. Sounds easy enough, only for me it's never been that simple. I have no green thumb (more like a black one) and despite my best efforts I massacre almost anything I grow.
Until now. We came home from vacation to discover that my basil had grown. With actual leaves. And a lot of them at that.
Yesterday morning I headed out to the garden and cut a big batch of my beloved green leaves. I needed to prove to myself that I actually did it. And after assigning 40 leaves to tonight's dinner I pondered over what to do with the rest. Pesto seemed so pedestrian for my cultivated goodness. So did salad. But muffins sounded appealing. Basil muffins. Basil muffins with peaches? Basil muffins with roasted peaches? I think I found my recipe.
I used my favourite cornbread recipe for the base, two peaches and a handful of basil. I didn't measure it accurately but you could just use it to your own taste. I think I ended up with about three tablespoons worth. Plenty to add a nice shock of colour and flavour.
I can't wait to see what else crops up in this little garden of mine. My thumb just might be changing colour.
Grilled Peach and Sweet Basil Cornbread Muffins
- 2 peaches, pitted and quartered
- 1 tbsp olive oil
- 1/2 teaspoon sea salt
- Fresh ground black pepper
- 3 tablespoons fresh basil, roughly chopped
- 1 cup medium grain cornmeal
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 1/2 cup honey
- 1 egg
- 1/3 cup unsalted butter, melted
Toss the peaches with the olive oil, sea salt and a few grinds of fresh ground pepper and grill. Roughly chop and set aside. Allow to cool.*
Preheat the oven to 400 degrees. Whisk the cornmeal, flour, baking powder, salt and basil in a large bowl to blend. In a separate bowl combine the milk, honey and egg.
Add the butter to the egg mixture and the egg mixture to the cornmeal mixture. Do not overmix as you want the batter wet and runny. Gently fold in the grilled peaches.
Scoop the batter into a greased muffin tin and fill to the top. Bake for 15-17 minutes.
*This can be done up to two days in advance. Just throw the peaches on when you're grilling dinner so you have them ready for when you want to make the muffins.