diabetic upside-down tomato cornbread muffins
Switch up the menu with this savory side. Each muffin has only 18 grams of carb and a slice of roma tomato baked right in. Yummy with chili.
yield
serving(s)
prep time
20 Min
cook time
25 Min
method
Bake
Ingredients For diabetic upside-down tomato cornbread muffins
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4 mdroma tomatoes
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1 cchopped onion
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3 Tbspcanola oil
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1 tspgarlic powder
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1/2 tspground black pepper
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1 pkg(1 8 1/2) ounce package sugar free cornbread mix or youre own homemade cornbread
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3/4 creduced-fat cheddar cheese, shredded
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1 can(4 - ounce) diced green chile peppers, drained
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1/4 cfat-free milk
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1/4 clow fat sour cream or fat free plain yogurt
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1/4 crefrigerated or frozen egg product, thawed, or 1 egg, slightly beaten
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nonstick cooking spray
How To Make diabetic upside-down tomato cornbread muffins
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1Preheat oven to 350 degrees F. Trim ends off tomatoes and remove cores. Cut tomatoes crosswise into 12 total slices (about 3/4-inch thick each). Line a 15x10x1-inch baking pan with parchment paper.
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2Place tomato slices and chopped onion in the prepared pan and drizzle with oil. Sprinkle with garlic powder and black pepper. Roast for 30 minutes. Remove from oven and increase oven temperature to 400 degrees F.
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3Meanwhile, in a large bowl combine corn muffin mix, cheese, chile peppers, milk, sour cream, and egg product. Stir just until combined. Set aside.
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4Coat twelve 2-1/2-inch muffin cups with nonstick cooking spray. Place a tomato slice and some of the onions in the bottom of each muffin cup. Spoon corn muffin mixture on top of tomato slices, filling muffin cups nearly full.
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5Bake for 15 minutes or until tops are golden brown and a wooden toothpick inserted into muffins comes out clean. Let muffins stand in cups on wire racks for 10 minutes. Run a thin table knife around edges of muffins to loosen from sides of pan. Invert muffins onto a serving plate. Serve warm. Makes 12 muffins
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