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Tomato Spice Muffins

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  • Tomato Spice Muffins

    This recipe is kind of odd, but it is really good. I halved this recipe to try them and I accidently used 1/2 cup butter instead of 1/4 cup. They were still good....maybe better.

    Tomato Spice Muffins
    makes about 2 dozen

    4 cups AP flour
    2 1/2 cups sugar
    2 tsp. ground cinnamon
    1 1/4 tsp. baking soda
    1 tsp. baking powder
    1 tsp. salt
    1 tsp. ground cloves
    1 tsp. nutmeg
    1/4 tsp. pepper
    2 eggs
    1/2 cup butter, melted and cooled
    2 tsp. vanilla extract
    5 cups seeded, quartered tomatoes (about 6 medium)
    1 cup raisins (optional)

    In a large bowl, combine the first 9 ingredients (dry 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 until moistened. Fold in raisins if using.
    Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 for 20-25 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. They taste good cold too.