Tomato Cornmeal Muffins with Cheddar Cheese

As I prefer savory baked treats, I typically turn to quick breads that go well with lunch or dinner or as a snack. In these savory tomato and corn muffins, Cheddar cheese chunks are inserted into the middle of the muffin and melt during the baking process for a unique culinary experience. Any sharp cheese can be used instead of the Cheddar. These muffins would be a most pleasant surprise for dinner guests.

Tomato Cornmeal Muffins with Cheddar Cheese

Recipe by Lisa Turner
Published on March 9, 2011

Soft savory tomato and cheese muffins with a light crunchy texture added from cornmeal make a delightful addition to any meal

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Ingredients:

3 sun-dried tomatoes
3/4 cup unbleached white flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon sea salt
1 medium tomato, seeded and finely chopped
1 cup milk
2 large eggs
1 heaping teaspoon honey
1/4 cup olive oil
4 oz (110 g) extra old Cheddar cheese, cut into 9 cubes

Instructions:

Soak the sun-dried tomatoes in hot water for 20 minutes, then drain and finely chop. Set aside.
Preheat an oven to 375° and grease 9 standard size muffin cups.
In a large bowl, combine the flour, cornmeal, baking powder and salt. Mix in the fresh and sun-dried 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 each of the prepared muffin 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 the preheated oven for 20 to 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 to 15 minutes. Serve warm or cool.

Makes 9 muffins