A bit reminiscent of a good apple or zucchini muffin, these fall-themed muffins contain subtle bursts of tartness from the green tomatoes. (Adapted from The Eclectic Cook)
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp kosher salt (or table salt)
- 2 tsp cinnamon
- 1 tsp nutmeg
- ½ cup butter, softened
- ½ cup sugar (OR ¼ cup sugar and scant ¼ cup honey, OR 1/3 cup honey)
- ¼ cup packed brown sugar, plus more for sprinkling
- 1 large egg
- 1 cup buttermilk or yogurt
- 1 ½ – 2 cups green tomatoes, seeded and chopped (coarse or fine, depending on how “chunky” you want your muffins)
Preheat oven to 450°F. Grease muffin tin or line with paper cups. In a medium bowl, mix the flours, baking powder, baking soda, salt, cinnamon and nutmeg. In a large bowl, cream together the butter and sugars. Add the egg and mix well to combine. Gently stir in the buttermilk. Stir in the flour mixture. Fold in the tomatoes.
Fill the muffin cups with the batter. Generously sprinkle the muffins with brown sugar. Bake for 10 minutes and then lower the oven temperature to 400°F. Bake for 15 to 20 minutes more (8 minutes + 10 minutes or less for mini muffins). Muffins should be golden brown and a cake tester or toothpick inserted in the center of a muffin will come out clean. Cool for 10 minutes, then remove from tin and cool completely on a wire cooling rack.
Note: If you’d rather not change the oven temperature part way through, 25 to 30 minutes at 400°F should work fine, though I didn’t test this.
Makes 12 muffins (36 mini muffins)