2 large tomatoes
1/4 cup packed brown sugar
1 tablespoon chicken bouillon granules
1 teaspoon canned minced onion
1 tablespoon dried oregano
2 cloves garlic, minced
1 tablespoon dried minced onion
1 teaspoon dried tarragon
1 1/2 tablespoons soy sauce
1 cup milk
1 (12 ounce) package corn muffin mix
1/4 cup chopped green onion
In a medium bowl, toss tomatoes, granulated sugar, bouillon granules, onion, oregano, garlic, oregano, tarragon and soy sauce.
Heat a medium frying pan or wok over medium heat. Stir lightly and brown 10 muffin tins on each side to cover.
Fry muffins in 1-inch batches for about 2 minutes, until golden brown. Remove from pan and let cool on a wire rack.
Mixture can be stored in the refrigerator for up to 1 day. Stir often, especially when serving warm.