Sunday, February 26, 2012

Tomato...in a muffin? Yup!

Okay, so I'm not a huge fan of tomatoes.  Like, at all, really.  I don't like chunks of tomato in my pastas, soups, sauces, toppings, or anything else.  And I definitely don't like them on sandwiches or hamburgers (when I used to eat them, that is...now I don't like to eat them on my veggie burgers  :)  ). 

So, I was pretty shocked when I found that I LOVE these new muffins.  (Although it might have something to do with the sugar...)  With my first bite I wasn't so sure about them.  It was one of those things where you take another bite to see if you really like it or not.  Then I noticed I'd eaten the whole muffin!

The muffins have a tomato juice base which acts as a reactant to the baking soda, giving them a nice rise.  They also stay moist for a few days (although in all seriousness they've only been around for a few days).  Plus, they're great for when a recipe calls for only a few tablespoons of tomato paste and you have some leftover, wondering what in the world to do with it.  You can add 3 or 4 parts water to the tomato paste to make the tomato juice.  Same with tomato sauce (although it's a different ratio). 

So, after all that build-up, here's the recipe!  Hope you try it!  And if you do, be sure to come back here & comment and let me know what you think! 

Vegan Wheat Cranberry Nut Muffins

Oh, and I'm usually not a fan of nuts in things (like cookies, breads, muffins, and stuff like that), but they are good in these! 

No comments:

Post a Comment