1 C Whole wheat flour
1 C All-purpose flour
1 t Baking powder
1 t Baking soda
¼ t Kosher salt
2 t Ground Cinnamon
1 t Nutmeg
½ C Unsalted butter, softened (or unsweetened applesauce)
½ C Sugar
¼ C Packed brown sugar (plus more for sprinkling)
1 Large Egg, lightly beaten
1 C Buttermilk (or plain milk kefir)
1 ½ C Green tomatoes, seeded and diced
Directions:
Preheat oven to 450°F. Grease and flour muffin tin or line with paper cups.
In a medium bowl, mix the flours, baking powder, baking soda, salt, cinnamon and nutmeg.
In a large bowl, cream together the butter (or applesauce) and sugars. Add the egg and mix well to combine.
Gently stir in the buttermilk (or kefir).
Stir in the flour mixture.
Fold in the tomatoes.
Fill the muffin cups with the batter. Sprinkle the muffins with brown sugar.
Bake for 10 minutes and then lower the oven temperature to 400°F. Bake for 15 to 20 minutes more (or until a toothpick comes out clean).
Cool for 10 minutes, then remove from tin and cool completely on a wire cooling rack.
Yield: 12 Muffins
Preheat oven to 450°F. Grease and flour muffin tin or line with paper cups.
In a medium bowl, mix the flours, baking powder, baking soda, salt, cinnamon and nutmeg.
In a large bowl, cream together the butter (or applesauce) and sugars. Add the egg and mix well to combine.
Gently stir in the buttermilk (or kefir).
Stir in the flour mixture.
Fold in the tomatoes.
Fill the muffin cups with the batter. Sprinkle the muffins with brown sugar.
Bake for 10 minutes and then lower the oven temperature to 400°F. Bake for 15 to 20 minutes more (or until a toothpick comes out clean).
Cool for 10 minutes, then remove from tin and cool completely on a wire cooling rack.
Yield: 12 Muffins
* Adapted from http://www.eclecticcook.com/green-tomato-muffins-and-the-birth-of-a-blog-post/
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