adapted from Cooks
makes 11-12 muffins
Prep time: 15 minutes
Cook time: 15-20 minutes
tomatoes: free, butter: .50, sugar: .10, egg: .10, flour: .05, whole wheat flour: .10, other stuff: .05
Note: My only complaint about these was that they were a little delicate and the bottoms stuck to my muffin pan. Use muffin papers (or whatever the heck they're called) and you won't have to worry about this.
1/2 C (1 stick) butter, softened
3/4 C sugar
1 C pureed green tomatoes
1/2 C all-purpose flour
1/2 C whole wheat flour (I used white whole wheat)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/2 tsp baking soda
3/4 tsp baking powder
Preheat oven to 350. Line your muffin pan with muffins liners (or whatever the heck they're called).
Puree tomatoes. I put mine in a food processor to do this, although a blender would work too. I confess that I have no idea how many pounds of tomatoes equals 1 C as it was late and I didn't keep track. I say just puree what you've got and if you don't use all your puree, you can freeze in Ziploc baggies for later muffin cravings.
Beat butter and sugar until well combined. Add eggs. Add green tomatoes. Add dry ingredients. If you want you could add raisins or nuts, but I didn't.
Pour into muffin tin paper liner things and bake for 15-20 minutes or until a knife inserted comes out clean.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com