Best Tomato Spice Muffins Recipes

TOMATO SPICE MUFFINS

Tomato Spice Muffins image

I'm always on the lookout for recipes using garden produce. Although I'm the only one in our family who likes tomatoes, my husband and daughter love these muffins. They have a yummy spice flavor, and the tomatoes keep them moist.

Provided by Taste of Home

Time 45m

Yield about 2 dozen.

Number Of Ingredients 14

Ingredients

4 cups all-purpose flour
2-1/2 cups sugar
2 teaspoons ground cinnamon
1-1/4 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/4 teaspoon pepper
2 eggs
1/2 cup butter, melted and cooled
2 teaspoons vanilla extract
5 cups seeded quartered tomatoes (about 6 medium)
1 cup raisins

Steps:

In a large bowl, combine the first nine ingredients; set aside. In a food processor, combine the eggs, butter, vanilla and tomatoes; cover and process until tomatoes are finely chopped. Add to dry ingredients; stir just until moistened. Fold in raisins., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 226 calories, Fat 5g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 230mg sodium, Carbohydrate 44g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

TOMATO SOUP CARROT SPICE MUFFINS (GLUTEN FREE & ALLERGY FRIENDLY) RECIPE - (4.3/5)

Tomato Soup Carrot Spice Muffins (Gluten Free & Allergy Friendly) Recipe - (4.3/5) image

Provided by KeeleyMcGuireBlog

Number Of Ingredients 15

Ingredients

OPTIONAL GLAZE:
1 1/2 cups gluten free all-purpose flour
1/4 teaspoon xantham gum, optional
1 cup Pacific Foods Creamy Tomato Soup
1/2 cup carrots, shredded
1/2 cup sugar
2 tablespoons butter
1 teaspoon baking soda
1/2 teaspoon all spice
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup powdered sugar
2 tablespoons softened cream cheese
2 tablespoons milk
1/4 teaspoon vanilla

Steps:

Preheat oven to 350°F. Lightly grease muffin pan and set aside. In a mixer or food processor with mixing blade, cream together the butter and sugar. Add the carrots, all spice, cinnamon, salt, baking soda, and xantham gum. Mix to evenly distribute ingredients. With mixing blade still on, slowly add the flour to incorporate into the batter. Lastly, slow pour in the tomato soup until gone and batter has completely finished mixing. Evenly distribute into the muffin tin cavities and fill full. Smooth over the tops with the back of a spoon. Bake for approximately 22 to 25 minutes. Check doneness with a toothpick. Cool complete before glazing. To make glaze, in a bowl combine the cream cheese and powdered sugar. Add in the milk and vanilla. Stir together until creamy and smooth.