What was it that gave madness away, the pirate shoes or the wandering aimlessly amongst Egyptian mummies and hippo statuettes or the improvised escapes or the mindless frauds or the frozen cereal or the dragon fruit and turnip diet; but what is all but crazy, I swear, is returning to warm foothills, small towns; and breathing a sigh of relief; and making sweet tomato muffins, as tomatoes are fruits like any other, but sometimes you just very simply forget.
TOMATO SPELT MUFFINS
300g (2 ½ cups) spelt flour
180g (heaped 3/4 cup) unrefined sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
120g (1/2 cup) apple puree
240ml (1 cup) soya milk or other non-dairy milk
1 teaspoon cider vinegar
80ml (1/3 cup) sunflower oil or other flavourless oil
1 teaspoon vanilla
extract
250g (2 cups) chopped cherry tomatoes
Preheat oven to 180°C/350°F and line two muffin trays with
cases. In a large mixing bowl, stir together flour, sugar, baking powder,
salt and spices. In a separate bowl, combine apple puree, milk, vinegar, oil
and vanilla extract. Now add the wet ingredients to the dry and stir quickly
with a spoon until just combined, then fold in the chopped tomatoes. Spoon the
mixture evenly into the muffin cases, filling them almost entirely. Bake for 20
minutes or until a skewer inserted into the centre of the muffins comes out
clean. Cool in the muffin tin for 5 minutes, then transfer to a rack to cool
completely.
Ricetta in italiano:
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