Sweet Green Tomato Corn Muffins Recipes

SWEET GREEN TOMATO CORN MUFFINS

Steps:

• 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.

SWEET CORN MUFFINS

Steps:

• In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill 12 paper-lined muffin cups three-fourths full. Bake at 350° until muffins test done, 25-30 minutes.

SWEET CORN MUFFINS

Steps:

• Preheat oven to 400 degrees. Prepare 10 cup muffin tin.
• In large bowl, stir together flour, cornmeal, sugar, baking powder and salt. In another bowl, stir together milk, oil, eggs, melted butter, honey and vanilla until blended. Make a well in the dry ingredients and add milk mixture, stirring until combined.
• Spoon batter into prepared muffin cups; bake 15-20 minutes or until a toothpick inserted in muffin comes out clean.
• Cool 5 inutes before removing from muffin tin and cooling on a wire rack.
• These muffins freeze well.