Flecked with bits of tomato, corn and dried basil, these are as attractive as they are delicious.
Grease a 12-cup nonstick muffin pan.
With a sharp knife, cut corn kernels from cobs to make 1 cup (250 mL). In medium pot of boiling water, cook corn 3 to 4 minutes or until almost tender; drain and set aside.
In medium bowl, combine eggs, cornmeal, milk, honey and oil.
In large bowl, combine flour, baking powder, salt, soda, basil, baking soda and garlic powder. Add cornmeal mixture, corn and tomatoes to dry ingredients, stir until just moistened.
Spoon into prepared muffin pan. Bake in 375°F (190°C) oven 20 to 25 minutes or until tops are firm to the touch. Let cool in pan for 5 minutes. Transfer to rack.