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Export 13 ingredients for grocery delivery
Step 1
Heat your oven to 375 degrees F and grease mini muffin pans (enough for 32 muffins).
Step 2
Whisk together the pastry flour, all purpose flour, cornmeal, baking powder, baking soda, and salt in a medium bowl.
Step 3
In another medium bowl, whisk together the butter, eggs, and milk. Add the starter and honey and mix with a dough whisk or rubber spatula.
Step 4
Add the flour mixture to the wet ingredients in thirds and fold with a rubber spatula until each addition is incorporated. Don't over mix.
Step 5
Stir in the cheese, tomatoes, basil, and garlic.
Step 6
Scoop the batter into the muffin tins. I used a tablespoon cookie scoop (which is the equivalent to 4 teaspoons) to portion the dough.
Step 7
Bake the muffins for 12 to 15 minutes.
Step 8
Turn the muffins out onto a wire rack to cool.
Step 9
These muffins can be stored in an airtight container for up to four days.
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