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Preheat oven to 350°F. Trim ends off tomatoes and remove cores. Cut tomatoes crosswise into 12 total slices (about 3/4-inch thick each). Line a large rimmed baking sheet with parchment paper. Place tomato slices and chopped onion on the prepared pan. Drizzle with oil. Sprinkle with garlic powder and black pepper. Roast for 30 minutes. Remove from oven. Increase oven temperature to 400°F.
Meanwhile, in a large bowl, combine muffin mix, Cheddar, chiles, milk, sour cream and egg. Stir just until combined. Set aside.
Coat twelve 2-1/2-inch muffin cups with cooking spray. Place a tomato slice and some of the onions in the bottom of each muffin cup. Spoon batter on top of tomato slices, filling muffin cups nearly full.
Bake for 15 minutes or until tops are golden brown and a wooden toothpick inserted into the centers comes out clean. Let muffins stand in the pan on a wire rack for 10 minutes. Run a thin metal spatula around the edges and invert muffins onto a serving plate. Serve warm.