Sweet Green Tomato Corn Muffins - cooking recipe

Ingredients

2 cups green tomatoes (seeded, diced, about 3/4 lb)
1/2 cup sugar, divided
1/2 cup butter, melted, divided
2 cups self-rising cornmeal mix
2 teaspoons lemon zest
5 eggs
16 ounces sour cream
Basil butter
1/2 cup butter, softened
2 tablespoons basil, finely chopped, fresh

Preparation

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.