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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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This is a recipe from Country Woman. These moist muffins are a wonderful autumn brunch treat or whenever you have extra tomatoes to use up! Ingredients:
4 cups all-purpose flour |
2 1/2 cups sugar |
2 teaspoons ground cinnamon |
1 1/4 teaspoons baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
1 teaspoon ground cloves |
1 teaspoon ground nutmeg |
1/4 teaspoon pepper |
2 eggs |
1/2 cup butter, melted and cooled |
2 teaspoons vanilla extract |
5 cups seeded quartered tomatoes (about six medium) |
1 cup raisins |
Directions:
1. In large bowl, combine the first nine ingredients; set aside.
2. In a food processor, combine the eggs, butter, vanilla and tomatoes; cover and process until tomatoes are finely chopped.
3. Add to dry ingredients.
4. Stir until just moistened.
5. Fold in raisins.
6. Fill greased or paper-lined cups three fourths full.
7. Bake at 350 F for 20-25 minutes or until a toothpick comes out clean.
8. Cool 5 minutes before removing from pans to wire racks.
9. Serve warm.
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