Sweet Green Tomato Cornmeal Muffins

• Vegetarian
• Gluten free

• Produce

  • 2 cups Green tomatoes
  • 2 tsp Lemon, zest

• Refrigerated

  • 5 tsp Eggs, large

• Baking & Spices

  • 2 cups Self-rising white cornmeal mix
  • 1/2 cup Sugar

• Oils & Vinegars

  • 1 tsp Vegetable cooking spray

• Dairy

  • 1/2 cup Butter
  • 1 1 teaspoons (16-oz. container Sour cream

Found on myrecipes.com

Description

Directions

• Preheat oven to 450°. Sauté tomatoes and 2 Tbsp. sugar in 2 Tbsp. melted butter in a large skillet over medium-high heat 10 to 12 minutes or until tomatoes begin to caramelize and turn light brown. Stir together cornmeal mix, lemon zest, and remaining 6 Tbsp. sugar in a large bowl; make a well in center of mixture. Whisk together eggs, sour cream, and remaining 6 Tbsp. butter; add to cornmeal mixture, stirring just until dry ingredients are moistened. Fold in tomatoes. Generously coat small (1/4 cup) brioche molds or muffin pans with vegetable cooking spray; spoon batter into molds, filling two-thirds full. Bake at 450° for 15 to 17 minutes or until wooden pick inserted in center comes out clean.