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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 20 |
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These use any kind of tomato you happen to have - not just the green ones! Do try to get at least some of the unripe fruit in though, so you don't taste a whole lot of tomato flavour. Ingredients:
2 tbsp ground flaxseed |
1/4 cup hot water |
1 cup whole wheat flour |
3/4 cup flour |
1/3 cup rolled oats |
1/2 tbsp baking powder |
1 tsp baking soda |
1/4 tsp kosher salt |
1 tbsp pumpkin pie spice |
3 oz butter, softened |
2/3 cup demerara sugar |
1 tsp vanilla |
1 tbsp maple syrup |
1 cup unsweetened almond milk |
1 1/2 cups chopped fresh tomatoes |
2/3 cup blueberry trail mix (mine had a mixture of dried blueberries, dried apples, pepitas, raisins, walnuts and peanuts) |
Directions:
1. Preheat oven to 350F, grease or line 20 muffin cups.
2. In a small dish, whisk together flaxseed and hot water. Set aside for 10 minutes.
3. Meanwhile, whisk together flours, oats, baking powder, baking soda, salt and spice. Set aside.
4. Beat together butter and sugar in a large bowl.
5. Add flaxseed mixture, vanilla and maple syrup, beating well.
6. Add half the flour mixture, followed by the almond milk and tomatoes, then add remaining flour mixture, mixing well after each addition.
7. Fold in the trail mix.
8. Bake for 35 minutes.
9. Cool in the tins for 5 minutes, then turn out and cool completely on a wire cooling rack.
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