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| Tomato Corn Muffins |
| "I always made these with butter until I saw your contest. It's the perfect place to substitute olive oil for butter and the result taste even better than the original. My husband just loves these. Since they're fairly hearty for muffins, I serve them with soup or salad for a light dinner or tasty lunch. Enjoy!" |
Ingredients:
1 cup flour
1 cup cornmeal
1/4 cup grated Parmesan cheese
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 cup COLAVITA Extra Virgin Olive Oil
1 egg, beaten
1 cup milk
2 plum tomatoes, peeled, seeded and chopped
1/2 cup diced mozzarella cheese
1 clove garlic, minced
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Preparation:
1. Preheat oven to 400 degrees F. 2. In a large bowl, whisk together the flour, corn meal, Parmesan cheese, sugar, baking powder, paprika, salt and oregano. 3. In a medium bowl, stir together the oil, egg, milk, tomato, cheese and garlic. 4. Gently stir into flour until the dry ingredients are just moistened. 5. Spoon into greased muffin cups. Bake 15-20 minutes, or until a toothpick comes out clean and the muffins are golden. Makes 12 muffins
Per muffin: 222 Calories (47.9% from fat); 12g Fat (3g Sat, 7g Mono, 1g Poly); 6g Protein; 23g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 410mg Sodium. Food Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 2 Fat; 1/2 Other Carbohydrate.
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