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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 24 |
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I'm always on the lookout for recipes using garden produce. Although I'm the only one in our family who likes tomatoes, my husband and daughter love these muffins. They have a yummy spice flavor, and the tomatoes keep them moist. Ingredients:
4 cups king arthur unbleached 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 6 medium) |
1 cup raisins |
Directions:
1. In a large bowl, combine the first nine ingredients; set aside. In a food processor, combine the eggs, butter, vanilla and tomatoes; cover and process until tomatoes are finely chopped. Add to dry ingredients; stir just until moistened. Fold in raisins.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 2 dozen.
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