I find that in the summer it’s so easy to find inspiration in the variety of fresh produce available.  Just a quick walk through our local farmer’s market and I’ve got dozens of recipe ideas churning in my head.  I relish this weekly experience and look forward with anticipation each weekend to see what will be new.  These early cherry tomatoes immediately caught my eye and while not as sweet as the later summer tomatoes, they worked well with these muffins.  I think these make a great appetizer on their own with a little butter, or even as a breakfast muffin if you like something a little more savory.


  • 1 c flour
  • 3/4 c corn meal
  • 3 tbsp sugar
  • 2 1/2 tsp baking powder
  • 2 eggs beaten
  • 1c milk
  • 1/4c melted butter
  • cherry tomatoes sliced thinly
  • grated parmesan cheese

Preheat oven to 400F.  Mix all of the ingredients except the cherry tomatoes and cheese together.  Grease a muffin pan (or use muffin liners) and fill 3/4 of the way with the muffin dough.  Top each muffin with tomato slices and a sprinkle of parmesan.  Bake for about 15 minutes until brown on top.  Remove from pan and allow to cool.