These rice-stuffed tomatoes, which also contain ground beef, garlic, and many other ingredients, bake in about 20 minutes.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 1 dozen |
Ingredients
- ¼ cup brown sugar
- ¼ cup finely chopped walnuts
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ½ cup white sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease or line a 12-cup muffin tin with paper liners.
- Combine brown sugar, walnuts, and cinnamon in a bowl for the filling/topping.
- Beat butter, sugar, and eggs together in a large bowl with an electric mixer on medium speed until creamy. Add sour cream and vanilla extract and combine well.
- Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add to the butter mixture and combine well.
- Spoon 1 tablespoon of batter into each prepared muffin cup. Sprinkle 1 teaspoon of filling mixture in the middle of each muffin and top with 1 tablespoon of batter. Sprinkle remaining walnut mixture on top.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Remove from the pan and cool on a wire rack.
- You can use finely chopped pecans instead of walnuts.
Nutrition Facts
| Calories | 264 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 219 mg |
| Sugars | 13 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
These were blah and uninspiring. I’ll pass on making these again.
These were blah and uninspiring. I’ll pass on making these again.
I followed the instructions. Used pecans instead of walnuts as that is what I had. Turned out great. Baked 25 minutes, next time I might cut it back a couple of minutes so they might be a little more moist.
I used almonds since I didn’t have walnuts. Mine were a little dry – I think I used a bit too much flour. I’ll be trying this again – the muffins tasted good and my mom loved them!
I made it in a loaf pan instead of muffins. Turned out great. I cut back on the sugar in the cake so not overly sweet
Not bad but you will need to double the topping, add a bit more cinnamon, a bit more vanilla and the cooking time is much to long…18-20 minutes. …
This recipe had a lot of fat in it and I thought it would be moister than it was. It could be that I used a 1/2 whole wheat and 1/2 white flour in the recipe. I baked it for 20 min. instead of the 25. I think I would lower the temperature to 350 and use all white flour next time. It was an okay muffin, but really not that much different than most.