Tomato Muffins

 

240 grams (2 C.) all purpose flour

39 grams (1/4 C.) cornmeal

49 grams (1/4 C. granulated sugar)

2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

2 large eggs, room temperature

1 10.75 oz. can condensed tomato soup, undiluted

1 stick (8 T.) unsalted butter, melted and cooled

2 tsp. lemon juice

29 grams (1 oz./1/4 C.) freshly grated Parmesan cheese

 

Line a 12-cavity muffin tin with paper liners, or grease the cavities with butter. Heat the oven to 400 degrees F. with a rack on the middle level. In a medium bowl, whisk together the flour, corn meal, sugar, baking soda, baking powder, and salt. In a large bowl, whisk the eggs until fully combined. Add the tomato soup, butter, and lemon juice, and whisk to combine. Stir in the Parmesan cheese. Fold the dry ingredients into the wet ingredients and stir with a rubber spatula until all of the flour has been incorporated, but do not over mix. Fill the muffin cavities 3/4 full with the batter. Bake the muffins for 18 minutes, until a toothpick comes out almost clean. Let the muffins cool in the pan for 10 minutes before removing them to a wire rack. Serve warm or at room temperature.