Friday, November 1, 2013

Green Tomato Muffins

We enjoyed these delicious muffins for breakfast. I was trying to come up with one more thing to do with my remaining green tomatoes. My kids devoured these and wanted the leftovers for their snack when they came home from school. I can add a new recipe to my success list! They are very similar in taste and texture to zucchini bread. Hopefully, your family will enjoy them too. The tomatoes hide even better than zucchini so even your little picky eaters won't mind.

Wash and chop your green tomatoes in a food processor.

I bagged up enough to do one more batch and froze them for later. Because I had enough tomatoes, I made up an extra muffin mix so I can just thaw these out and throw them together quickly another morning. This marked the end of my green tomatoes. I ended up making a batch of fresh salsa, 4 batches of  Salsa Verde and 2 batches of Faux Strawberry Jam to have ready for gifts. Plus 4 dozen muffins. I'm never going to throw green tomatoes away again. I'd never done anything with them before besides letting as many of them ripen as possible. Now I know of all these possibilities that are delicious - I hope I've inspired you to try something this year too.

For the muffins, mix everything together and then bake until they fill your kitchen with the amazing smells of cinnamon. Everyone's mouth will be watering - no one ever has to know what you used as your "secret ingredient." They will just beg for more not caring how healthy these morsels of goodness are. Feel free to freeze any leftovers once they cool completely - that is if you have any leftovers.

Green Tomato Muffin Mix

3 cups all-purpose flour
2 cups sugar
3 eggs
1 tsp salt
1 Tbsp vanilla
1 tsp baking soda
½ cup vegetable oil
1 tsp baking powder
3½  cups chopped green tomatoes
1 Tbsp cinnamon

Mix dry ingredients together in a ziplock bag. You can use 1 ½ c. wheat flour and 1 ½ c. white flour which is what I always do. To make: Pour mix into a bowl and add wet ingredients. Mix or stir together. Pour into greased or paper lined muffin tins and bake at 350° F for 15–20 minutes. A toothpick will come out clean before they are quite done. Be sure and cook them until they are lightly browned around the edges. Makes about 2 dozen muffins. 

1 comment:

  1. Thank you for the green tomato recipes. I tried the jam and salsa. Both were great. My husband hates the reduced sugar jam because he thinks it isn't sweet enough. He loves the jello jam. I think he is weird! The jello tomato jam is good, but not my favorite, but hey if he likes it than I am successful. I ran out of green tomatoes and went scrounging around the neighborhood for more. I will have to try the muffins next year. Darn!