Tomato Corn Muffins
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon each: fresh oregano, basil
1/2 teaspoon minced garlic (or one clove)
2 tablespoons sugar
1/4 cup Parmesan cheese
1 egg, beaten
1/4 cup oil (use salad oil or a mixture of salad and olive)
1 cup buttermilk
2 plum tomatoes, diced
1/3 cup diced mozzarella
Preheat oven to 400 degrees. Grease 12 muffin cups. In a large bowl, stir together the flour, cornmeal, baking powder, salt, herbs, sugar and Parmesan. Make a well in center and add egg, oil and buttermilk. Stir just to moisten dry ingredients. Fold in the tomato and mozzarella and spoon into muffin cups. If you want, sprinkle a little Parmesan on top. Bake 20 minutes or until muffins are risen and golden. makes 12 muffins