Ingredients for Herbed Tomato Muffins
- 1 ½ cups all-purpose flour
- ½ cup cornmeal
- ¼ cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 2 large eggs
- 1 (10.75 ounce) can condensed tomato soup
- ¼ cup melted unsalted butter
- 1 tablespoon lemon juice
- 1 cup grated Parmesan cheese
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How to Make Herbed Tomato Muffins
- Preheat oven to 400°F (200°C) and place rack in the center.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ cup cornmeal, ¼ cup sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1 tablespoon dried basil, 1 tablespoon dried oregano, and 1 tablespoon dried thyme.
- Set aside.
- In a large bowl, whisk 2 large eggs until lightly beaten.
- Whisk in 1 (10.75 ounce) can condensed tomato soup, ¼ cup melted unsalted butter, and 1 tablespoon lemon juice.
- Stir in 1 cup grated Parmesan cheese.
- Gently fold in the dry ingredients until just combined. Do not overmix.
- Fill nonstick muffin tins ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and tops are golden brown.
- Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
- Serve warm and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
12g
Fat
13g
Carbs
4g
