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Herbed Tomato Muffins
Time: 38 mins
Ingredients
- 2 cups all-purpose flour
- 1/4 cup yellow cornmeal or 1/4 cup white 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
Directions
- 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.
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