Sweet Green Tomato Cornmeal Muffins

Very Healthy
Health score
79%
Sweet Green Tomato Cornmeal Muffins
45 min.
1
3718kcal

Suggestions


Are you ready to tantalize your taste buds with a delightful twist on a classic favorite? Our Sweet Green Tomato Cornmeal Muffins are the perfect morning treat that blends vibrant flavors with a hint of sweetness, making these muffins an ideal choice for brunch or breakfast. Using fresh, seeded, diced green tomatoes, these muffins not only deliver a unique flavor profile but also pack a nutritious punch, ensuring you start your day on a healthy note!

With every bite, you’ll experience the perfect harmony between the light, fluffy texture of self-rising cornmeal and the creamy decadence of sour cream. The addition of lemon zest adds a refreshing citrus note that brightens the entire dish, while the caramelization of the green tomatoes enhances their natural sweetness, making each muffin a delightful surprise. Plus, these muffins are incredibly easy to make, taking just 45 minutes from start to finish, so you can enjoy fresh baked goodness without spending hours in the kitchen.

Whether you’re hosting a brunch with friends or simply treating yourself to a cozy morning at home, our Sweet Green Tomato Cornmeal Muffins are sure to impress. Dive into this culinary adventure and savor the deliciousness that awaits you!

Ingredients

  • 0.5 cup butter divided melted
  • cups self-rising cornmeal mix white
  • large eggs 
  • 0.8 lb tomatoes diced green seeded
  • teaspoons lemon zest 
  • 16 oz cup heavy whipping cream sour
  • 0.5 cup sugar divided

Equipment

  • bowl
  • frying pan
  • oven
  • whisk

Directions

  1. Preheat oven to 45
  2. Saut 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.
  3. Stir together cornmeal mix, lemon zest, and remaining 6 Tbsp. sugar in a large bowl; make a well in center of mixture.
  4. Whisk together eggs, sour cream, and remaining 6 Tbsp. butter; add to cornmeal mixture, stirring just until dry ingredients are moistened. Fold in tomatoes.
  5. Generously coat small (1/4 cup) brioche molds or muffin pans with vegetable cooking spray; spoon batter into molds, filling two-thirds full.
  6. Bake at 450 for 15 to 17 minutes or until wooden pick inserted in center comes out clean.

Nutrition Facts

Calories3718kcal
Protein8.04%
Fat50.86%
Carbs41.1%

Properties

Glycemic Index
120.09
Glycemic Load
69.84
Inflammation Score
-10
Nutrition Score
79.830434882123%

Nutrients percent of daily need

Calories:3717.73kcal
185.89%
Fat:214.52g
330.04%
Saturated Fat:113.43g
708.96%
Carbohydrates:390.12g
130.04%
Net Carbohydrates:364.54g
132.56%
Sugar:130.04g
144.48%
Cholesterol:1441.64mg
480.55%
Sodium:5755.48mg
250.24%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:76.27g
152.54%
Phosphorus:3176.1mg
317.61%
Folate:1076.86µg
269.21%
Vitamin B2:3.57mg
210.21%
Vitamin A:10174.09IU
203.48%
Vitamin B1:2.83mg
188.47%
Calcium:1692.55mg
169.26%
Selenium:96.66µg
138.08%
Iron:23.36mg
129.79%
Manganese:2.22mg
110.92%
Vitamin B6:2.21mg
110.29%
Vitamin C:88.85mg
107.69%
Fiber:25.59g
102.34%
Vitamin B3:20.06mg
100.3%
Vitamin B5:8.5mg
84.97%
Magnesium:295.85mg
73.96%
Potassium:2345.43mg
67.01%
Zinc:9.81mg
65.39%
Vitamin B12:3.37µg
56.17%
Vitamin E:8.28mg
55.23%
Copper:1.05mg
52.56%
Vitamin K:49.86µg
47.48%
Vitamin D:5µg
33.33%
Source:My Recipes