Green Tomatoes and chocolate chips? Sure why not, if it can be done with zucchini why not green tomatoes?
Pretty tasty and I can’t even tell there’s a whole bunch of tomatoes in these muffins.
I did a double blind study, I closed my eyes and and ate two little muffins. I’m sure double blind studies are conducted just like that.
I had these miserable looking green tomatoes that didn’t look like they had any intention of ripening. Ever.
Slice and puree.
Drain excess juice off pureed tomatoes.
Cream together butter, sugar and eggs.
Combine flour, cinnamon, baking powder, salt, and nutmeg.
Add pureed tomato.
Stir in chocolate chips.
Fill muffins just short of the top. And bake at 350 for 30- 45 minutes or until done.
Green tomato muffins
Adapted from Paula Dean
- 1 stick butter
- 1 1/4 cups sugar
- 2 small eggs
- 1 1/2 cups whole wheat organic pastry flour
- 1 1/4 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup pureed green tomatoes
- 1 cup chocolate chips
Beat butter and sugar until creamy. Add eggs.
Combine flour, cinnamon, baking powder, salt, and nutmeg. Stir in tomato puree, and chocolate chips. Spoon batter into muffin pan. Bake for 30 to 45 minutes, or until golden. Let cool in pan on wire rack for 10 minutes. Remove from pan, and let cool completely.