Sweet Green Tomato Cornmeal Muffins

• 2 cups seeded, diced green tomatoes (about 3/4 lb.)
• 1/2 cup sugar, divided
• 1/2 cup butter, melted and divided
• 2 cups self-rising white cornmeal mix
• 2 teaspoons lemon zest
• 5 large eggs
• 1 (16-oz.) container sour cream
• Vegetable cooking spray

1. Preheat oven to 450u0b0. Saute 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.
2. Stir together cornmeal mix, lemon zest, and remaining 6 Tbsp. sugar in a large bowl; make a well in center of mixture. Whisk together eggs, sour cream, and remaining 6 Tbsp. butter; add to cornmeal mixture, stirring just until dry ingredients are moistened. Fold in tomatoes.
3. Generously coat small (1/4 cup) brioche molds or muffin pans with vegetable cooking spray; spoon batter into molds, filling two-thirds full. Bake at 450u0b0 for 15 to 17 minutes or until wooden pick inserted in center comes out clean.

green tomatoes, sugar, butter, white cornmeal, lemon zest, eggs, sour cream, vegetable cooking spray

Taken from www.myrecipes.com/recipe/sweet-green-tomato-muffins (may not work)