Sweet Green Tomato Corn Muffins
photo by LucyS-D
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
24
ingredients
- 473.18 ml green tomatoes (seeded, diced, about 3/4 lb)
- 118.29 ml sugar, divided
- 118.29 ml butter, melted, divided
- 473.18 ml self-rising cornmeal mix
- 9.85 ml lemon zest
- 5 eggs
- 453.59 g sour cream
-
Basil butter
- 118.29 ml butter, softened
- 29.58 ml basil, finely chopped, fresh
directions
- Preheat oven to 450 degrees F.
- Saute tomatoes and 2 Tbs. sugar in 2 Tbs. butter in large skillet over medium-high heat 10 to 12 minutes or until tomatoes begin turn light brown.
- Stir cornmeal mix, zest and remaining sugar together in large bowl.
- Make well in center.
- Whisk eggs, sour cream, and remaining butter.
- Add to dry ingredients, stirring until dry ingredients are moistened. Fold in tomatoes.
- Either coat wells in muffin tin with spray or fill wells with cupcake papers.
- Fill wells/papers 2/3 full of batter.
- Bake at 450 degrees F. for 15 - 17 minutes. Test with toothpick.
- While baking, mix butter with basil. Serve with warm or cooled muffins.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Linky
Whitewater, Wisconsin