Appalachian Tomato Corn Muffins Recipe
Granny's Appalachian Tomato Corn Muffins recipe for tender and delicious cornbread muffins with diced tomatoes. These tasty corn muffins are great as a snack or as a side of bread with meals.
Servings: 1 Dozen
Calories: 184kcal
Ingredients
- ⅓ cup Vegetable Shortening like Crisco
- ⅓ cup Granulated Sugar
- 2 Eggs slightly beaten
- 1 cup Whole Milk
- 2 cups White Lily Cornmeal Mix see notes for alternative
- 1 cup Canned Petite Diced Tomatoes well drained of juices
Instructions
- Preheat oven to 425°F (218°C)
- In a mixing bowl; cream together the shortening and sugar with an electric hand mixer until combined and fluffy. Add the beaten eggs and milk and mix a few seconds to incorporate with the sugar mixture.
- Next, add the dry ingredients, cornbread mix, and mix just enough to combine with the wet ingredients. Do not over mix.
- Fold in the diced tomatoes.
- Prepare the muffin tin by greasing each section with a little softened butter, shortening or cooking spray.
- Fill the greased muffin pan sections ⅔ full with the tomato corn muffin batter using a cookie scoop.
- Bake 25 minutes or until golden brown.
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Notes
In place of the White Lily Cornmeal Mix for cornbread: you can use 1.5 cups plain cornmeal, 1/2 cup all purpose flour, 1/2 teaspoon salt and 4 teaspoons baking powder.
Optional ingredient suggestions included in the main post.
Store tomato corn muffins in an airtight container, covered bread basket or plastic food storage bag.
Corn muffins may be re-heated in a warm oven or wrapped in a paper towel and heated in the microwave.
Serving suggestions also included in the main post for Appalachian tomato corn muffins, if needed.
Nutrition
Serving: 1 | Calories: 184kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 36mg | Sodium: 63mg | Fiber: 2g | Sugar: 10g