Cummulative Rating Servings
Makes 9 regular or 6 jumbo muffins Difficulty
Easy
Ingredients
1-3/4 cups gf flour 1/2 cup yellow cornmeal 3 Tablespoons sugar 1 Tablespoon baking powder 1/2 teaspoon salt 2 ripe tomatoes, seeded and diced 1 cup milk 3 eggs 1/4 cup olive oil 3 ounces soft mozzarella cheese, cut into 6 or 9 cubes (one for each muffin)
Directions
Preheat oven to 375 degrees F. Grease muffin pan, or use a non-stick muffin pan.
In a large bowl combine flour, cornmeal, sugar, baking powder, salt and tomatoes. Stir to blend.
In a separate bowl combine milk, eggs, and oil, beating mixture with a fork.
Add egg mixture to flour mixture and stir just until blended, being careful not to over-beat.
Fill muffin tins half full with batter. Then place a cheese cube in each, spooning additional batter evenly over cubes.
Bake for 30-35 minutes or until an inserted toothpick comes out clean. Let muffins cool for 5 minutes before serving.
Tips
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.
This recipe makes 6 jumbo muffins or 9 regular muffins.
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