Description
Adapted from a Paula Deen recipe, these spice muffins are perfect for fall and a great way to save the last of the cherry tomatoes before the first frost.
1 cup (2 sticks) butter, softened
2 1/2 cups sugar
3 large eggs
3 cups all-purpose flour
1 1/4 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 1/2 cups diced green sun sugar cherry tomatoes
1 cup golden raisins
1 cup chopped walnuts
1 can cream cheese icing
Preheat oven to 350 degrees F. It’s going to make 12 cups of batter so grease and flour a 9×13 cake pan, Bundt cake pan or make 24 cupcakes.
Beat butter and sugar with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition.
In a medium bowl, combine flour, cinnamon, baking powder, salt, and nutmeg. Gradually add to butter mixture, beating well. (Batter will be soft.) Stir in tomatoes, raisins, and walnuts. Spoon batter into prepared pan. Bake for 45 minutes for cake (70 minutes for bundt cake, approximately 25 minutes for cupcakes) or until a tester inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Remove cake from pan and let cool completely. Frost with icing.
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