1 1/2 c. unsifted all-purpose flour
1/2 c. yellow cornmeal
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
2 ripe plum tomatoes, halved, seeded, diced
1/4 c. loosely packed coarsely chopped basil leaves
1 c. milk
1/4 c. extra-virgin olive oil
9 3/4 inch cubes Mozzarella cheese (2 oz.)
1 egg

Heat oven to 400 degrees. Generously grease nine (3 inch) muffin pan cups. In large bowl combine flour, cornmeal, sugar, baking powder and salt. Add tomatoes and basil, toss until mixed.

Combine milk, oil, egg, and stir milk mixture into flour mixture until moistened. Divide half the cornmeal batter among greased muffin cup. Insert a cheese cube into center and fill with remaining batter. Bake muffins 20 to 25 minutes or until golden brown. Let muffins cool for 5 minutes before removing. Serve warm.