Leave it to Southern Living magazine to find a way to make something new from two Southern staples: green tomatoes and cornbread. These muffins are lemony and super sweet - so much so that you could have them with butter for breakfast. Reduce the sugar to make them more dinner-y, if desired.
2 c. seeded, diced green tomatoes
1/2 c. sugar, divided
1/2 c. vegan margarine, melted and divided (I like Earth Balance brand.)
2 c. self-rising cornmeal mix
2 t. lemon zest
5 large eggs (or use Ener-G Egg Replacer to make vegan muffins)
1 16-oz. container tofu sour cream
vegetable cooking spray
Preheat the oven to 450 degrees F.
Sauté tomatoes and 2 T. sugar in 2 T. melted vegan margarine in a large skillet over medium-high heat for 10 - 12 minutes or until tomatoes begin to caramelize and turn light brown.
Stir together cornmeal mix, lemon zest, and remaining 6 T. sugar in a large bowl; make a well in the center of the mixture. In a separate bowl, whisk together the eggs (or Ener-G Egg Replacer), tofu sour cream, and remaining 6 T. butter; add to cornmeal mixture and stir just until dry ingredients are moistened. Fold in the tomatoes.
Generously coat a 12-muffin pan with vegetable cooking spray; spoon batter into the muffin tins, filling 2/3 full. Bake at 450 degrees F for 15-17 minutes or until a wooden pick inserted into the center comes out clean. Makes 12 muffins.