As I prefer savory baked treats, I typically turn to quick breads that go well with lunch or dinner or as a snack. The following recipe is adapted from The Best Quick Breads by Beth Hensperger which is an essential book for those bakers that adore baking easy breads. There are roughly 150 recipes for muffins, loaves, gingerbreads, cornbreads, coffee cakes, pancakes and crepes, waffles, popovers and oven pancakes, dumplings, scones, soda breads, biscuits, shortcakes and lots of helpful hints and tips. Here, 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
3/4 cups of unbleached white flour
1/2 cup of cornmeal
1 tablespoon of baking powder
1/2 teaspoon of sea salt
1 medium tomato, seeded and finely chopped
3 – 4 sun dried tomatoes, soaked in hot water for 20 minutes, drained and finely chopped
1 cup of milk
2 large eggs
1 heaping teaspoon of honey
1/4 cup of olive oil
roughly 4 ounces of extra old cheddar cheese, cut into inch cubes
Grease 9 standard sized muffin cups.
In a large bowl, combine the flour, cornmeal, baking powder, and salt. Mix in the 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 the prepared 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 a preheat 375 degree oven for 20 – 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 – 15 minutes. Serve warm or cool.
Makes 9 large muffins.
On the top of the reading stack: Healthy South Indian Cooking
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