As I type R is at school and G is (not) napping. I feel loads better and am thanking the Lord that our trip down the H1N1/sick road was short.
While I was sick, these muffins were a lifesaver. Not wanting anything too big to eat, but needing to keep a little something in my tummy, they were the perfect snack. In fact, we just ran out of the last batch I made a week ago and I am thinking of whipping up some more. I have to work fast, because the secret ingredient in these muffins are a short lived garden item...
Yes, these delicious muffins use all the unripened tomatoes I recently harvested from our garden tomato plants.
I could call them Green Tomato Muffins, but instead I call them...
2 cups of pureed green tomatoes (do not drain)
3/4 cup applesauce
1/4 cup vegetable oil
3 tablespoons molasses
2 teaspoons vanilla
3 cups white flour
2 cups whole wheat flour
1 cup brown sugar
1 cup white sugar
2 tablespoons baking powder
2 teaspoons baking soda
2 tablespoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon salt
Puree the tomatoes in a food processor.
Measure out 2 cups worth of puree and add the other wet ingredients (applesauce through vanilla). Stir well.
In a large bowl, mix the remaining ingredients. Stir well. Add the wet ingredients to the flour mixture and mix until just blended.
Preheat oven to 350 degrees.
Pour batter into muffin tins and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
Makes 36 muffins.
Finally a way to use all those green tomatoes without frying them (although fried green tomatoes are super tasty!).