Tomato Corn Muffins w/ Melting Cheese Hearts
Tomato Corn Muffins w/ Melting Cheese Hearts - Recipe
Adapted from The Best Quick Breads, by Beth Hensperger (Harvard Common Press, 2000).
Simple Solution
Here’s a recipe that will melt your heart, for sure: quick-to-make muffins loaded with garden tomatoes and with a creamy surprise in the middle--lusciously gooey melted cheese.
Kids of all ages will love these muffin treats. Serve them alongside a bowl of soup and you have a tasty, healthy supper--the recipe calls for heart-healthy olive oil instead of butter or shortening, but the results are just as good as Grandma used to make!
INGREDIENTS
1 3/4 cup unbleached all-purpose flour
1/2 cup medium-grind yellow cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 ripe plum tomatoes, seeded and diced
1 cup milk
2 large eggs
1/4 cup fruity olive oil
3 ounces mozzarella cheese, cut into 9 cubes
1. Preheat the oven to 375F. Grease 9 standard 2-1/4-inch-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.
2. 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.
3. 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.
Adapted from The Best Quick Breads, by Beth Hensperger (Harvard Common Press, 2000).
Simple Solution
Here’s a recipe that will melt your heart, for sure: quick-to-make muffins loaded with garden tomatoes and with a creamy surprise in the middle--lusciously gooey melted cheese.
Kids of all ages will love these muffin treats. Serve them alongside a bowl of soup and you have a tasty, healthy supper--the recipe calls for heart-healthy olive oil instead of butter or shortening, but the results are just as good as Grandma used to make!
INGREDIENTS
1 3/4 cup unbleached all-purpose flour
1/2 cup medium-grind yellow cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 ripe plum tomatoes, seeded and diced
1 cup milk
2 large eggs
1/4 cup fruity olive oil
3 ounces mozzarella cheese, cut into 9 cubes
1. Preheat the oven to 375F. Grease 9 standard 2-1/4-inch-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.
2. 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.
3. 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.
posted by Mater at 10:05 AM
0 Comments:
Post a Comment
<< Home