cat lover
09-22-2006, 01:52 PM
1 3/4 cup unbleached all-purpose flour
1/2 cup medium-grind yellow cornmeal
2 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
2 ripe plum tomatoes, seeded and diced
1 cup milk
2 large eggs
1/4 cup fruity olive oil
3 oz mozzarella cheese, cut into 9 cubes
Preheat the oven to 375 degrees.. Grease 9 standard 2-1/4" diameter muffin cups. In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Add the diced tomatoes and toss to distribute evenly.In another bowl, combined milk, eggs, and olive oil with a whisk. Pour into the flour mixture and stir with a large spatula just until moistened, using no more than 15 to 20 strokes. The batter will be lumpy.Fill the muffin cups half full and place a cube of cheese in the center. Cover with the remaining batter until mounded just level with the top of the pan. Bake In the center of the oven for 20 to 25 minutes, or until the tops are golden and feel dry and springy to the touch. Cool in the pan for 5 minutes before turning them out to cool on a rack. Serve them warm or freeze them in plastic freezer bags for up to 3 months.
Makes 9 muffins.
1/2 cup medium-grind yellow cornmeal
2 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
2 ripe plum tomatoes, seeded and diced
1 cup milk
2 large eggs
1/4 cup fruity olive oil
3 oz mozzarella cheese, cut into 9 cubes
Preheat the oven to 375 degrees.. Grease 9 standard 2-1/4" diameter muffin cups. In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Add the diced tomatoes and toss to distribute evenly.In another bowl, combined milk, eggs, and olive oil with a whisk. Pour into the flour mixture and stir with a large spatula just until moistened, using no more than 15 to 20 strokes. The batter will be lumpy.Fill the muffin cups half full and place a cube of cheese in the center. Cover with the remaining batter until mounded just level with the top of the pan. Bake In the center of the oven for 20 to 25 minutes, or until the tops are golden and feel dry and springy to the touch. Cool in the pan for 5 minutes before turning them out to cool on a rack. Serve them warm or freeze them in plastic freezer bags for up to 3 months.
Makes 9 muffins.