1 1/2 c. unsifted flour
1/2 c. yellow corn meal
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
2 plum tomatoes, halved, seeded, and diced
1/4 c. chopped fresh oregano or basil
1 c. milk
1/4 c. olive oil
1 lg. egg
9 (3/4 inch) cubes Mozzarella cheese (about 2 oz.)

Heat oven to 400 degrees. Grease nine 3-inch muffin pan cups. In large bowl, combine flour, corn meal, sugar, baking powder and salt. Add tomatoes and oregano; toss until well mixed.

In 2-cup measuring bowl, combine milk, oil, and egg. Stir milk mixture into flour mixture. Divide half the corn meal batter among greased cups. Insert a cheese cube into center and cover with remaining batter.

Bake muffins 20 to 25 minutes or until golden brown. Let muffins stand 5 minutes and remove from cups. Serve warm.