Tomato Muffins

These use canned tomato soup. Use the best brand you can find, not one full of preservatives and sweeteners. They have kind of the same color as Cheez-It crackers.

• Ready In: 18 mins
• Yields: 12 muffins

Ingredients

•  nonstick cooking spray or   paper baking cup
• 2  cups all-purpose flour
• 1⁄4 cup yellow cornmeal (can use white, also)
• 1⁄4 cup sugar
• 2  teaspoons baking soda
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 2  large eggs, at room temperature
• 1 (10 3/4ounce) can  condensed tomato soup
• 1⁄4 cup  grated parmigiano-reggiano cheese
• 2  teaspoons lemon juice

Directions

1. Position oven rack in the center of the oven and preheat to 400°F Spray the muffin tin cups and rims with the nonstick spray or drop the paper cups inches If using the silicone pans, spray as directed, and then set on a baking sheet.
2. Whisk the flour, cornmeal,sugar, baking soda, baking powser, and salt in a medium bowl until well combined. Set aside.
3. In a large bowl, whisk the eggs until lightly beaten, then whisk in the tomato soup, melted butter, and lemon juice. Stir in the cheese, then add the flour mixture, stirring only until moistened but of a uniform color. Do not overmix.
4. Fill the prepared pans 3/4 full. Use leftover batter for a second baking. Bake for 18 minutes or until the muffins have bumpy, rounded tops and a toothpick inserted into one of them comes out with a few moist crumbs attached.
5. Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release from the pan, then set on the wire rack to cool for an additional 5 minutes before serving. If storing or freezing, cool completely, then store in air tight containers or freezer proof bags. The muffins will stay fresh for up to 24 hours at room temperature, or up to 2 months in the freezer.