Recipe

Herbed Tomato Muffins Recipe

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Ingredients

Directions

Step #1 Preheat the oven to 400F degrees & place the rack in the center of the oven.
Step #2 Add flour, cornmeal, basil, sugar, baking powder, oregano, salt, baking soda, & thyme to a mixing bowl; whisk until well mixd; set aside.
Step #3 In a large mixing bowl, melted butter, whisk eggs until lightly beaten; whisk in the tomato soup, & lemon juice.
Step #4 Stir in the cheese; then add the flour mixture, stirring just until moistened but of a uniform color (do no overmix).
Step #5 Fill muffin tins that have been sprayed with nonstick cooking spray 3/4 full with batter.
Step #6 Bake for 18 mins or until muffins have bumpy, rounded tops & pick comes out clean.
Step #7 Place pan on a wire rack; let cool for 10 mins.
Step #8 Turn muffins out of pan; cool 5 more mintesu on the rack before serving.
Step #9 To store or freeze muffins, let them cool completely before sealing an airtight container or freezer-safe bags.
Step #10 **Cheddar Tomato Muffins--omit the herbs; substitute shredded cheddar cheese for the Parmigiano-Reggiano.
Step #11 **Chunky Tomato Muffins--omit the herbs; add 1/2 c marinated sun-dried tomatoes, drained & sliced, with the cheese.
Step #12 **Olive Tomato Muffins--omit the herbs; add 1/2 c sliced pitted olives (green or black) with the cheese.
Step #13 **Tomato Muffins--omit the herbs.
Enjoy the Herbed Tomato Muffins recipe