Cornmeal Muffins with Pesto Cream Cheese Frosting

These were absolutely delicious! The sweetness of the cornmeal cake paired perfectly with the salty, savory flavor of the frosting. They are a great addition to any picnic, or as an appetizer to a summer meal. You can substitute any kind of pesto for a variation on this recipe!

3/4 C cornmeal
1 C all-purpose flour
2 t.  baking powder
3 T. sugar
pinch of salt
2 eggs
1 C skim milk
4 T (1/2 stick) sweet butter, melted
1/2 C basil pesto8 ounces cream cheese, softened

Preheat the oven to 350F. Place paper baking cups in a muffin pan. In a medium bowl, combine the cornmeal, flour, baking powder, sugar and salt. In a separate bowl, beat the eggs, milk, and butter with an electric mixer. Add the flour mixture into the egg mixture, and stir until just combined. Spoon the batter into the muffin cups. Bake for about 20 minutes (if using a mini-muffin pan, it takes about 10 minutes, depending on your oven). Remove from pan and cool for a few minutes, then remove from the tin and cool on a wire rack.

For the frosting, beat the pesto and cream cheese with an electric mixer until smooth. Smear the frosting onto the cooled muffins. You can store the muffins, unfrosted, in an airtight container for about 3 days. You can also freeze them, unfroted, for up to 3 months. These are best enjoyed the day they are made!