Tomato, toe-mah-toe, muffin, muff-ah-toe.
Fall is rearing it’s beautiful orange head around these parts which means two things: It’s time to light my FAVORITE apple scented candles and I regularly attempt to warm the house up, on frosty mornings, by making fresh bakery. And ooooooh those frosty mornings have arrived.
Last evening, upon hearing warnings of hard frost, the kids and I ventured out into our tomato garden to pluck every last piece of fruit that summer had forgotten. All told, we have about 30 lbs of beautiful green tomatoes just waiting to fulfill their little destinies. (Note: Over attachment issues recognized.)
Bound and determined to use these buggers, I got busy researching recipes to put the fruit to good use.
For today, I settled on muffins. Tonight for dinner, I am going to serve sauteed green tomatoes and onions alongside a slow cooker breakfast casserole that is currently cooking itself.
Back to the muffins…
I made two batches. And thank goodness I did. The first batch was made sans baking soda and anyone who knows a good muffin, knows you need baking soda. They smelled good, but nothing quite like the second batch.
I used chopped green tomatoes & dried cranberries in one batch, pureed green tomatoes in the other. I loved them both. The larger chunks of tomatoes threw off my munchkin taste tester, so we went ahead and called them Dr. Seuss muffins.
She ate three.
The flavor is reminiscent of a spice cake, with a slight sweet, slight bitter finish. They are wonderful alongside coffee.
I am anxious to try this recipe in mini loaves.
Then it’s time to whip up some green tomato pickles and fried green tomatoes. Food tastes better when it’s grown with love. And when you know it’s fulfulling it’s little food destiny.
You will need:
3 Cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 Cup white sugar
1 Cup brown sugar
1 Tablespoon cinnamon
1/2 Cup vegetable oil
1/2 Cup applesauce
1 Tablespoon vanilla extract
2 Cups chopped, or pureed, green tomatoes
Dried cranberries, optional but highly recommend!
Raw sugar, for dusting on top before baking
Preheat your oven to 350 degrees. Place muffin cups into muffin pans.
Chop or puree your green tomatoes. If you are pureeing them, be sure to drain the excess liquid through a strainer.
Mix your dry ingredients in a bowl and whisk well to combine. Mix the wet ingredients in another bowl and then slowly add to dry mixture. Use a hand mixer, on low, until the batter comes together. The batter is very thick. Add the cranberries and stir well.
Scoop batter into muffin tins, filling each 2/3 the way full. Sprinkle with raw sugar.
Place in your preheated oven and bake for 20-22 minutes, or until a toothpick comes out of the center of a muffin clean.
Remove from muffin pans and allow to cool completely on cooling racks.
Tomato, toe-mah-toe, I could eat these ah-lot-oh!