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.
- 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 6 medium)
- 1 cup raisins
- 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.
- 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.
Originally published as Tomato Spice Muffins in Country Woman September/October 2004, p29
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