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1
Preheat the oven to 400 degrees and place the rack in the center of the oven.
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2
Add flour, cornmeal, sugar, baking soda, baking powder, salt, basil, oregano, and thyme to a mixing bowl; whisk until well combined; set aside.
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3
In a large mixing bowl, whisk eggs until lightly beaten; whisk in the tomato soup, melted butter, and lemon juice.
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4
Stir in the cheese; then add the flour mixture, stirring just until moistened but of a uniform color (do no overmix).
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5
Fill muffin tins that have been sprayed with nonstick cooking spray 3/4 full with batter.
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6
Bake for 18 minutes or until muffins have bumpy, rounded tops and pick comes out clean.
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7
Place pan on a wire rack; let cool for 10 minutes.
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8
Turn muffins out of pan; cool 5 more mintesu on the rack before serving.
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9
To store or freeze muffins, let them cool completely before sealing an airtight container or freezer-safe bags.
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10
**Cheddar Tomato Muffins--omit the herbs; substitute shredded cheddar cheese for the Parmigiano-Reggiano.
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11
**Chunky Tomato Muffins--omit the herbs; add 1/2 cup marinated sun-dried tomatoes, drained and chopped, with the cheese.
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12
**Olive Tomato Muffins--omit the herbs; add 1/2 cup sliced pitted olives (green or black) with the cheese.
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13
**Tomato Muffins--omit the herbs.
