21.11.2024
You can use WP menu builder to build menus
Home  ⁄  Recipes  ⁄  type of food  ⁄  appetizers & savoury snacks  ⁄  Corn Muffins with Cherry Tomatoes and Cheese

03.04.2015

10 ratings, avg : 5.00
30
12

Categories : appetizers & savoury snacks, bread, pastry & savoury cakes, breakfast, easy peasy, potatoes & vegetables, Recipes, vegetarian or vegan

Cheesy muffins with a hint of spice and gorgeous cherry tomatoes hiding underneath. A great savoury breakfast, a quick snack, or a substitute for bread when you fancy something different.

I love savoury muffins. I think I don’t make enough of them actually. They are such a convenient thing to have on hand. They are great for those rushed early starts or midmorning munchies. They are also gorgeous with a bowl of soup, or any other dinner that might need “mopping up”.

These corn muffins with cherry tomatoes and cheese are quite special. Mostly due to the spices that give them a bit of an exotic flair. Don’t worry if you have kids, they are barely noticeable (the spices that is, probably not the kids). In fact if you are a spice fan you might want to up the quantities a little. The cherry tomatoes at the bottom, apart from being pretty, are also quite delicious and help keep the muffins nice and moist. I have a feeling these guys will be great with boiled eggs, and goodness knows we are going to have plenty of those around very soon…!

Ingredients

24-30 cherry or grape tomatoes (I used a combination), halved

a few rings of onion (optional)

120 gr corn meal

140 gr all purpose flour

2 Tbs sugar

1 Tbs baking powder

1 tsp salt

1/2 tsp cumin powder

1/4 tsp chilli powder

1 cup milk

4 Tbs oil

1 egg

100 gr yellow cheese, grated (kasseri or cheddar)

Step 1

Place the tomato halves cut side down in a lightly greased 12-hole muffin pan. My cases held 4-5 pieces of tomato. If you want add a ring of onion around the tomatoes. Place the pan in a cold oven and preheat it to 170C fan (180C conventional). After the oven has reached the temperature, if necessary, leave the tomatoes in for another 5 minutes till starting to soften and wither.

Step 2

In the meantime, in a large bowl whisk the corn meal, flour, sugar, baking powder, salt, cumin and chilli. In a separate bowl whisk the milk, oil and egg. Add the wet ingredients to the dry and mix until you see only a little flour. Add the cheese and continue mixing till incorporated.

Step 3

Fill the muffin pan with the mixture, taking care not to dislodge the tomatoes. Bake for about 20 minutes or until a toothpick comes out clean (or with a few dry crumbs).

Step 4

Let cool for a few minutes in the pan, then carefully remove the muffins and place on a rack to cool completely. It’s best if you slowly twist the muffins in the pan so the sides unstick, before you lift them out.

10 ratings, avg : 5.00

So, what do you think? Leave me a comment!

No comments yet

RECENT POSTS
Mushroom Soup with Stelline Pasta, Inspired by Vietnamese Pho www.thefooodiecorner.gr Photo description: A bowl of styled soup with stelline pasta in the middle, some mushrooms to the side, some broth surrounding them and some garnishes of coriander leaves, sliced spring onions, chilli peppers, bean sprouts and lime wedges. A handle of a spoon is protruding from inside the soup. To the top is a small marble chopping board with extra garnishes and to the bottom is a barely visible bunched up napkin. 12 Ways To Easily Reduce Food Waste At Home www.thefoodiecorner.gr Photo description: A yellow metal bin overflowing with vegetables, fruit, milk and cheese. A hand is holding the lid just above the food in the bin. Roasted Red Peppers Stuffed with Mushroom, Pumpkin and Harissa Chickpea Orzotto www.thefoodiecorner.gr Photo description: A platter full of roasted red pepper halves stuffed with orzotto, on a white linen tablecloth. To the top of the image a small bowl with breadcrumb and pine nut topping. To the bottom, half visible, a stack of plates with some cutlery and two small glasses. Food Waste and Climate Change: How is the planet affected www.thefoodiecorner.gr Photo description: a metal yellow rubbish bin overflowing with food items such as lettuce, apple, potatoes, tomatoes, cheese and a bottle of milk. A hand is leaving a half visible bunch of bananas in the bin. Chickpea Flour Pie (aka Plant-Based Frittata) with Leftover Green Bean Stew www.thefoodiecorner.gr Photo description: A round chickpea flour pie in a red earthenware baking dish on a wooden surface with dark burnt marks. Next to the dish is a black ceramic plate with a piece of pie. The surface of the pie is deep golden, cracked from cooking, and decorated with cooked slices of tomato. Sri Lankan Inspired Coconut Flatbread (Pol Roti) with Desiccated Coconut www.thefoodiecorner.gr Photo description: A pile of round coconut flatbreads (roti) on a wooden chopping board. To the top left is a small plate with a few cut pieces of flatbread, some lime wedges and a knife. Sri Lankan Inspired Jackfruit Curry in the Slow Cooker www.thefoodiecorner.gr Photo description: A bowl of jackfruit curry on basmati rice, a few flatbreads at the side of the dish. To the top of the image a plate of more round flatbreads (roti). To the top left some chopped parsley and cut lime. Easy Slow Cooker Olive Oil Banana Bread (Plant Based) www.thefoodiecorner.gr Photo description: A grey ceramic platter with an oval shaped banana bread on it, half of which is sliced, the slices spaced slightly apart. Two slices are lying on their side so we can see the inside of the cake. To the left of the platter is a large vintage knife and to the right is a small ceramic coffee cup and saucer with some coffee in it. A small spoon lies across the saucer. Everything is placed on a creased linen tablecloth.
FOLLOW
ABOUT
The Foodie Corner Hi! My name is Eleni. I’m slightly obsessed with recipes, cooking and food in general. So what else was I to do? I started a food blog.

Terms of Use Privacy Policy
Designed by Designers United - Powered by Stonewave