Tomato Spice Muffins Recipe

4.5 4 2
Tomato Spice Muffins Recipe
Tomato Spice Muffins Recipe photo by Taste of Home
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Tomato Spice Muffins Recipe

Read Reviews
4.5 4 2
Publisher Photo
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.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

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 6 medium)
  • 1 cup raisins

Directions

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

Nutritional Facts

1 each: 226 calories, 5g fat (3g saturated fat), 28mg cholesterol, 230mg sodium, 44g carbohydrate (26g sugars, 1g fiber), 3g protein.

  • 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
  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.
Originally published as Tomato Spice Muffins in Country Woman September/October 2004, p29

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Reviews forTomato Spice Muffins

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Tivona User ID: 5855183 136069
Reviewed Jul. 31, 2013

"Needs more leavening and a bit more flour to be perfect but a nice flavor."

MY REVIEW
cowgirl45 User ID: 2358146 135941
Reviewed Aug. 5, 2010

"This recipe is good to have if you have an over abundance of tomatoes and are sick of canning them."

MY REVIEW
chefsha User ID: 3242031 142024
Reviewed Aug. 30, 2008

"These muffins are great!!Anyone with lots of tomatoes should make these!! My kids who don't like tomatoes,love them!"

MY REVIEW
chefsha User ID: 3242031 85417
Reviewed Aug. 30, 2008

"These are great!!! Anybody who has lots of tomatoes should make these muffins!! My kids,who don't like tomatoes,love them."

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