Tomato Nut MuffinsHoje para Jantar
- 60 grams softened butter
- 200 grams sugar (yellow)
- 1 large eggs
- 210 grams tomato pulp
- 1 teaspoon baking soda
- 150 grams flour
- 1 teaspoon yeast
- 1 pinch ground cloves
- 1 teaspoon cinnamon
- 1/2 cup nuts
- 1Chop the nuts and set aside.
- 2Churn the sugar and the butter until smooth and fluffy. Add the egg.
- 3In another bowl, combine the pulp and baking soda, stir and wait about a minute. The tomato will start to bubble with the reaction of it's acidity and the baking soda. Add it to the sugar mixture and mix well. Sift the flour, add the baking powder, cinnamon and cloves. Finally add the chopped nuts and mix well.
- 4Grease the wells of a muffin tin (or insert paper baking cups into them) and pour the batter into the wells, filling the wells about 2/3 of the way full. Bake in preheated oven at 360°F for 30 minutes.