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 Tasty Tomato Muffins

From: Fresh from the Farm Stand

Ingredients:

  • 4 Cups All-Purpose Flour
  • 1 1/2 Cups Brown Sugar, Packed
  • 1 Cup Sugar
  • 1 Teaspoon Baking Powder
  • 1 1/4 Teaspoon Baking Soda
  • 2 Teaspoons Cinnamon
  • 1 Teaspoon Allspice
  • 1 Teaspoon Salt


  • 1/4 Teaspoon Pepper
  • 2 Eggs, Room Temperature
  • 1/2 Cup butter, Melted and Slightly Cooled
  • 1 Teaspoon Vanilla Extract
  • 5 Cups Tomatoes, Quartered
  • 1 Cup Raisins
  • 1/2 Cup Chopped Pecans

Directions:

  • In a large bowl, combine flour, sugars, baking powder, baking soda and seasonings; set aside. In a food processor, combine eggs, butter, vanilla and tomatoes. Process until tomatoes are finely chopped, being careful not to overdo.
  • Add tomato mixture to flour mixture; stir just until moistened. Fold in raisins and nuts.
  • Fill paper-lined or greased muffin cups 3/4 full.
  • Bake at 350 degrees F. for 20-25 minutes, until a toothpick comes out clean. Cool muffins in muffin tins for 5 minutes; remove from tins to a wire rack. Serve warm or cooled.

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