Yesterday, I drove around town with zucchini in my car. I was hoping I would run into someone I knew and could slip some into their backseat (I’m not kidding!). Because, as summer ends, my zucchini harvest has tripled (do a search for zucchini at allmomdoes.com and you’ll find a bunch of amazing recipes)!
It’s always a bit sad when my garden closes down for the fall and winter. And, nothing saddens me more than all the green tomatoes left on the vines that don’t have time to ripen before the first frost. There are only so many fried green tomatoes I can eat before my stomach says, “Enough!”
So, when I heard that you can use green tomatoes in baked goods, I was intrigued. I tweaked a muffin recipe and ended up with the best muffins I have ever eaten! I’m not exaggerating, these are scrumptious. The green tomatoes sweeten and the cheese browns until you have the perfect mix of sweet and salty, soft and crisp.
Please, please try these, even if you have to buy green tomatoes at a farmer’s market. They are so worth it.
GREEN TOMATO MUFFINS
- 2 cups flour
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 2 cups finely diced green tomatoes
- 3 Tablespoons of honey
- ¾ cup milk
- 1 egg
- ½ cup canola oil
- ¾ cup shredded cheddar cheese
Preheat oven to 400 degrees. Spray a muffin tin with cooking oil, or grease the cups (don’t use muffin papers for these).
In a medium bowl, stir the flour, baking powder and salt together. Set aside.
In a large bowl, stir the tomatoes, honey, milk, egg, oil and cheese together until well-blended. Add the dry ingredients and stir just until combined (dough will be thick). Fill the muffin tins. You can heap the dough as it doesn’t rise much.
Bake 20-25 minutes or until golden brown. My husband loves these a bit overdone so the cheese gets crunchy.
Voila! A whole new YUMMY way to use up your green tomatoes.
Read more of Ann’s contributions to AllMomDoes here.
