How to Make It
Preheat the oven to 375°. Butter three 12-cup mini-muffin pans. In a medium bowl, whisk the cornmeal with the flour, sugar, baking powder and salt. In another bowl, whisk the milk with the egg. Pour the milk mixture into the dry ingredients, add the melted butter and stir to combine; don't overmix. Spoon the batter into the muffin cups, filling them halfway. Bake for 10 to 12 minutes, or until golden. Transfer the pans to a rack and let cool for about 10 minutes, then turn the muffins out to cool completely.
In a medium bowl, toss the tomatoes with the garlic, Parmesan, basil and olive oil and season with salt and pepper. In a small bowl, season the ricotta with salt and pepper and mix well.
Using a small knife, slice off the domed tops of the muffins. Top the muffins with the ricotta and the tomatoes and serve.
One Serving 40 Calories, 2 gm Total Tat, 1 gm Saturated Fat, 4 gm Carbohydrates, 0.3 gm Fiber.