Breakfast Corn Muffins
Serving Size / Yield
- 3 C all-purpose flour
- 1 C sugar
- 1 C cornmeal
- 2 Tbs. baking powder
- 1 1/2 tsp. salt
- 1 1/2 C whole milk
- 1/2 lb. unsalted butter, melted
- 2 eggs
- 1 pkg. cherry tomatoes, halved
Preheat the oven to 350 degrees.
Line 12 muffin cups with paper liners.
In a bowl, mix the flour, sugar, cornmeal, baking powder and salt. In a separate bowl, mix milk, melted butter and eggs. Add the milk mixture into the cornmeal one and stir until well combined.
Fill each paper line to the top. Add three cherry tomato halves and some rosemary into the batter. Bake for 30 minutes, or until the tops are crisp.
Let muffins cool for a few minutes and serve.