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.