I realize this combination of things sounds insane, but you’re going to have to trust me.
(I wonder if I can do a search on how many times throughout the life of this blog I’ve said, “trust me.” I bet it’s a ton. But, like, seriously. Trust me.)
Don’t worry — it’s not chunks of tomato. It’s a blended tomato. Does that help? (I feel like that doesn’t help). Also, the original recipe called for dried pineapple, but I couldn’t find that, so dried pears it was, and and they work really well!
Finally, the recipe (both in the magazine and online) failed to give a temperature to bake these at, so I went with the standard 350°F, and that worked out great.
Everyone that tried these liked them, and only Dennis said he could taste the tomato in them. (This was after he’d eaten one and was on his second one, and I’d just told him what the “secret ingredient” was, so I’m not certain I believe him…)
Make these to bring into the office this week to combat the winter blues I know everyone is feeling at this point!
Tomato, Pear, and Carrot Muffins
Makes 24 muffins
From Every Day with Rachael Ray, September 2017
