Green Tomato and Cheese Muffins

It’s been far too long since I’ve blogged and I have no good excuses for my absence so I won’t pretend to make one. There have been lots of things going on tho. Dan turned 60, the garden has gone crazy and we’ve been trying to soak up as much of the beautiful fall weather before it fades. 

We’ve had a few events on the deck with friends (sweaters and blankets provided), eaten at a couple trusted restaurants - outdoor seating only. And we’ve done some hiking near Taylors Falls and a long weekend at the North Shore. 

Amidst all of that I have been cooking - a lot! I made sauerkraut - with cabbage from the garden, tomato jam, tomato sauce, sun-dried tomatoes, zucchini fritters, and many, many kale salads. The squash is still ripening (this year we tried a new hybrid - honeynut butternut squash. From a food perspective, we are doing well - actually from every aspect, life is good. 

I’ve been working hard to incorporate vegetables from the garden into our daily meals; kale, collard greens, herbs, zucchini, tomatoes (lots and lots of tomatoes), peppers, and eggplant. But the temperatures are dropping and we finally took the plunge and brought in the squash and green tomatoes yesterday/today. So what do we do with all those green tomatoes - jam, relish, chutney, and today I tried green tomato and cheese muffins - they are so simple to make and while I haven’t tried them yet, they smell awesome. 

Ingredients:

2 cups chopped green tomato

3 tablespoons honey

3/4 cup milk - I used oat milk

1 egg

1/2 cup oil (I use Canola)

3/4 cup shredded or grated vegan cheese

1/2 teaspoon salt

2 cups all-purpose flour

1 T baking powder

Instructions:

In a large bowl combine tomatoes, honey, milk, egg, salt, cheese, and oil.   Mix with a spoon.  Add flour and baking powder to the mixture.  The batter will be lumpy.  Spray or grease a 12 cup muffin pan or use paper liners.   Fill cups about 3/4 full.   Bake in a preheated 400-degree oven for 25 to 30 minutes until brown on top.   

Enjoy - and since you spent time stopping by, I’ll share some photos of our latest food feasts.