Fall Harvest Muffins

By HazyWaters

These Fall Harvest Muffins are a great way to use up those green tomatoes.

Ingredients

• 4 cups chopped green tomatoes
• 1 tablespoon salt
• 1/2 cup butter
• 1 1/2 cups white sugar
• 1/2 cup brown sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg (fresh grated, if possible)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup craisins
• 1/4 cup chopped walnuts
• 1/4 cup chopped pecans

Details

Servings 16
Preparation time 25mins
Cooking time 50mins

Preparation

Step 1

Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour your muffin pans (or a 9x13 inch baking pan).

Cream butter and sugars. Add eggs and beat until creamy.

Sift together flour, cinnamon, nutmeg, soda and 1/4 teaspoon salt. Add craisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well.

Add drained tomatoes and mix well. Pour into the prepared pan. Bake for 20 minutes in the preheated oven (40 min for 9 x 13), or until toothpick inserted into cake comes out clean.