Summer in Seattle this year has been wonderful. The warm, sunny days have already given some of us delectable, vine-ripened tomatoes. Meanwhile, the rest of us are watching and waiting for our green tomatoes to get some color on them. If you’re growing some of the larger varieties, you might want to consider picking some of the smaller, immature fruit so that your plants can devote energy towards ripening the largest tomatoes. Use these (and any other green tomatoes you might have at the end of the season) in this delicious green tomato muffin recipe!
Adapted from KCTS COOKS: Ten Delicious Years—Favorite Recipes and appears in Seattle Tilth’s book Your Farm in the City.
Photos by Katie Vincent, Garden Hotline Educator.
– 1 ½ cup chopped pecans
– 2 ¼ cups white sugar
– 1 cup melted butter
– 3 eggs
– 2 teaspoons vanilla
– 3 cups flour
– 1 teaspoon salt
– 1 teaspoon baking powder
– 1 teaspoon cinnamon
– ½ teaspoon nutmeg
– 2 ½ cups diced green tomatoes or tomatillos
– 1 cup currants
• Preheat oven to 350 degrees F.
• Place the nuts on a cookie sheet and toast them for 8 minutes. Cool and chop. Reserve 1/2 cup for topping.
• Beat sugar, melted butter, eggs, and vanilla until smooth.
• In a large bowl, stirring with a wire whisk, combine all dry ingredients (flour, salt, baking powder, cinnamon, and nutmeg).
• Add the bowl of dry ingredients to the egg mixture and mix to combine.
• Stir in 1 cup of pecans, plus tomatoes and currants.
• Fill muffin cups 3/4 full in two muffin tins. Sprinkle 1/2 cup pecans on top.
• Bake 40 minutes. Cool on a wire rack.
Yield: 24 muffins