Herbed Tomato Muffins

Directions

1. 1
   Preheat the oven to 400 degrees and place the rack in the center of the oven.
2. 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. 3
   In a large mixing bowl, whisk eggs until lightly beaten; whisk in the tomato soup, melted butter, and lemon juice.
4. 4
   Stir in the cheese; then add the flour mixture, stirring just until moistened but of a uniform color (do no overmix).
5. 5
   Fill muffin tins that have been sprayed with nonstick cooking spray 3/4 full with batter.
6. 6
   Bake for 18 minutes or until muffins have bumpy, rounded tops and pick comes out clean.
7. 7
   Place pan on a wire rack; let cool for 10 minutes.
8. 8
   Turn muffins out of pan; cool 5 more mintesu on the rack before serving.
9. 9
   To store or freeze muffins, let them cool completely before sealing an airtight container or freezer-safe bags.
10. 10
    **Cheddar Tomato Muffins--omit the herbs; substitute shredded cheddar cheese for the Parmigiano-Reggiano.
11. 11
    **Chunky Tomato Muffins--omit the herbs; add 1/2 cup marinated sun-dried tomatoes, drained and chopped, with the cheese.
12. 12
    **Olive Tomato Muffins--omit the herbs; add 1/2 cup sliced pitted olives (green or black) with the cheese.
13. 13
    **Tomato Muffins--omit the herbs.