Tomato Upside-Down Corn Muffins
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Tomato Upside-Down Corn Muffins

Tomato Upside-Down Corn Muffins

Servings: 24 servings (1 serving = 1 muffin)
Roasted Tomatoes
INGREDIENT
WEIGHT
MEASURE
Roma tomatoes, medium
2 lb
8 each
White onion, chopped
10 oz
2 cups
Olive oil
3 Tbsp
Garlic powder
1/2 tsp
Kosher salt
1/2 tsp
Black pepper
1/4 tsp
Assembly
INGREDIENT
WEIGHT
MEASURE
Parmesan cheese, shredded
2.50 oz
2/3 cup
Pillsbury™ TubeSet™ Corn Frozen Muffin Batter (08046), thawed
3 lb
1 bag
Roasted Tomatoes
  1. Cut tomatoes crosswise into 1/2-inch thick slices for a total of 24 slices.
  2. Place slices and chopped onions onto parchment-lined sheet pan; drizzle with olive oil.
  3. Sprinkle with garlic powder, salt and pepper; bake as directed below until tomatoes and onions have softened.
BAKE:
TEMP
TIME
Convection Oven*
325°F
20-24 minutes
Standard Oven
375°F
22-26 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 10 minutes of baking.
Assembly
  1. Place 1 tomato slice and 2 tsp onions in bottom of greased standard muffin pans.
  2. Add 1 tsp Parmesan cheese and 2 oz thawed corn muffin batter.
  3. Bake as directed below and allow to cool in pan 10 minutes before inverting muffins; serve warm.
BAKE:
TEMP
TIME
Convection Oven*
325°F
12-17 minutes
Standard Oven
375°F
17-22 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 6 minutes of baking.

  • Make mini muffins by placing 1 roasted cherry tomato half, 1 tsp onions, 1/2 tsp Parmesan cheese and 1 oz muffin batter; reduce baking time to 10-15 minutes.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 muffin
Calories
250
Calories from Fat
110
% Daily Value
Total Fat
13g
20%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
240mg
10%
Total Carbohydrate
30g
10%
Dietary Fiber
1g
4%
Sugars
12g
Protein
4g
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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