Makes 12 servings
These savoury muffins have a wonderful pizza flavour. They are perfect for lunches or on the go.
1 cup (250 mL) cornmeal
1 cup (250 mL) whole-wheat flour
1 tsp (5 mL) dried oregano
1 ½ tsp (7 mL) baking powder
½ tsp (2 mL) baking soda
1 ½ cups (375 mL) buttermilk or light sour cream
2 tbsp (25 mL) tomato paste, divided
½ cup (125 mL) shredded light old cheddar cheese, loosely packed, divided
Canola cooking spray
Preheat oven to 400º F (200º C). Spray a muffin tin very lightly with cooking spray. Do not use muffin papers; they will stick.
In a large bowl, mix together cornmeal, flour, oregano, baking powder and baking soda.
In a second bowl, combine the eggs, buttermilk, 1 tbsp (15 mL) tomato paste, and 1/3 cup (75 mL) cheese. Add it to the dry ingredients, and mixed until just combined.
Divide the mixture evenly in a 12 cup muffin tin. Top each muffin with a smear of tomato paste and a little cheese.
Bake for 20 minutes. Store in an air-tight container for one day or wrap individually and freeze.