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Tomato Grain Muffins

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Submitted by: guin4ever

 

A great solution for all those end-of-season tomatoes--dry in the sun and bake into these savory, healthy muffins.
 

Ingredients

  • 1 cup boiling water
  • 5 tsp baking soda
  • 1 cup olive oil
  • 2 cups sugar
  • 2 eggs lightly beaten
  • 2 tbsp honey
  • 5 cups all purpose flour
  • 2 1/2 cups granola
  • 2 cups wheat germ
  • 2 cups frosted flakes cereal
  • 2 cups sweetened sundried tomatoes
  • 1 tbsp salt
  • 4 cups buttermilk

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Method

To prepare sundried tomatoes, quarter 2 dozen any variety red garden tomatoes. Sprinkle with light brown sugar. Set out to dry in a pan in the sun under a bug proof screen for two days. Take in at night. On third morning, sprinkle again with light brown sugar. Tomatoes should be done by the end of the third sunny day. Or place quartered and sugared tomatoes on a pan in the oven at 250 degrees for 10 minutes. Remove from oven, sprinkle again with light brown sugar and allow to sit for an hour. Muffins: Preheat oven to 400 degrees. Grease 3 muffin trays, 12 per tray. In large mixing bowl pour boiling water over baking soda, stir until dissolved and let cool. In a separate bowl, cream oil and sugar until fluffy. Beat in eggs and stir in honey. In a third bowl, combine granola, frosted flakes, dried tomatoes and salt. Add buttermilk to the water and baking soda mix. Now alternately stir in this mixture and granola/flakes mixture with eggs and sugar until evenly combined. Do not overmix. Spoon batter into muffin cups and bake about 20 minutes. Cool for 10 minutes in pan before putting on a plate or cooling rack.

 

Notes: My late mother and I came up with this recipe several years ago to use up garden tomatoes after we had made enough tomato sauce. They taste good alone or spread with soft cream cheese.

 

Number of Servings: 36

 

Submitted by: guin4ever ()

 

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