Herbed Tomato Muffins

Total Time: 38 mins Preparation Time: 20 mins Cook Time: 18 mins

Ingredients

• 2 cups all-purpose flour
• 1/4 cup yellow cornmeal or 1/4 cup cornmeal
• 1/4 cup sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 1 teaspoon fresh thyme
• 2 large eggs, at room temperature
• 1 (10 3/4 ounce) can condensed tomato soup
• 8 tablespoons unsalted butter, melted and cooled
• 2 teaspoons lemon juice
• 1/4 cup grated parmigiano-reggiano cheese

Recipe

• 1 preheat the oven to 400 degrees and place the rack in the center of the oven.
• 2 add flour, cornmeal, sugar, baking soda, baking powder, salt, basil, oregano, and thyme to a mixing bowl; whisk until well combined; set aside.
• 3 in a large mixing bowl, whisk eggs until lightly beaten; whisk in the tomato soup, melted butter, and lemon juice.
• 4 stir in the cheese; then add the flour mixture, stirring just until moistened but of a uniform color (do no overmix).
• 5 fill muffin tins that have been sprayed with nonstick cooking spray 3/4 full with batter.
• 6 bake for 18 minutes or until muffins have bumpy, rounded tops and pick comes out clean.
• 7 place pan on a wire rack; let cool for 10 minutes.
• 8 turn muffins out of pan; cool 5 more mintesu on the rack before serving.
• 9 to store or freeze muffins, let them cool completely before sealing an airtight container or freezer-safe bags.
• 10 **cheddar tomato muffins--omit the herbs; substitute shredded cheddar cheese for the parmigiano-reggiano.
• 11 **chunky tomato muffins--omit the herbs; add 1/2 cup marinated sun-dried tomatoes, drained and chopped, with the cheese.
• 12 **olive tomato muffins--omit the herbs; add 1/2 cup sliced pitted olives (green or black) with the cheese.
• 13 **tomato muffins--omit the herbs.