Zutaten für Sweet Green Tomato Corn Muffins
- Green Tomatoes
- Sugar
- 4 tablespoons butter (2 for sautéing, 2 for batter)
- Self Rising Cornmeal Mix
- Lemon Zest
- 2 large eggs
- 1/2 cup sour cream
- 1 tablespoon chopped fresh basil
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Zubereitung von Sweet Green Tomato Corn Muffins
- Preheat oven to 450°F (232°C).
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add 2 cups of chopped green tomatoes and 2 tablespoons of sugar. Sauté for 10-12 minutes, or until tomatoes begin to soften and lightly brown.
- In a large bowl, whisk together 2 cups cornmeal mix, 1 teaspoon lemon zest, and 1/2 cup sugar.
- Make a well in the center of the dry ingredients.
- In a separate bowl, whisk together 2 large eggs, 1/2 cup sour cream, and 2 tablespoons melted butter.
- Pour the wet ingredients into the well of the dry ingredients, stirring gently until just combined. Do not overmix.
- Gently fold in the sautéed green tomatoes.
- Line a 12-cup muffin tin with paper liners or grease the cups with cooking spray.
- Fill each muffin cup 2/3 full with batter.
- Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- While the muffins bake, melt 2 tablespoons of butter in a small bowl and stir in 1 tablespoon of chopped fresh basil.
- Serve warm muffins with a dollop of basil butter. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
22g
Fat
37g
Carbs
4g
