Tomato Cornmeal Muffins with Cheddar CheeseMore muffin recipes from Lisa's Kitchen you will be sure to enjoy:
3/4 cups of unbleached white flour
1/2 cup of cornmeal
1 tablespoon of baking powder
1/2 teaspoon of sea salt
1 medium tomato, seeded and finely chopped
3 - 4 sun dried tomatoes, soaked in hot water for 20 minutes, drained and finely chopped
1 cup of milk
2 large eggs
1 heaping teaspoon of honey
1/4 cup of olive oil
roughly 4 ounces of extra old cheddar cheese, cut into inch cubes
Grease 9 standard sized muffin cups.
In a large bowl, combine the flour, cornmeal, baking powder, and salt. Mix in the tomatoes, making sure the mixture is distributed evenly and well combined. Make a well in the center.
In a medium bowl, whisk together the milk, eggs, honey and olive oil. Pour into the flour mixture and stir until just combined.
Fill the prepared cups half full of batter and then push a cube of cheese into the center. Fill the cups with the remaining batter and bake in a preheat 375 degree oven for 20 - 25 minutes or until the muffins are golden brown. Let sit in the pan for 5 minutes and then transfer to a wire rack to cool for 10 - 15 minutes. Serve warm or cool.
Makes 9 large muffins.
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On the top of the reading stack: Healthy South Indian Cooking
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