I had two green tomatoes in the fridge. While I **love** fried green tomatoes, well, they are a bit time-consuming. And probably not the heart-healthiest way to prepare a savory side. So as I looked at these two lonely orbs, wondering how I might prepare them, I did a little googling. I found a number of recipes for green tomato pie — but I didn’t have nearly enough tomatoes. I saw a number of recipes for green tomato cake, but none really grabbed me, for multiple reasons.

So I thought to myself, how different is a green tomato from rhubarb, in terms of tartness? Why not give my rhubarb muffin recipe a try, subbing out the rhubarb for tomato? (if it’s a total flop, I’m not wasting alot of ingredients) I like that muffins are already pre-portioned, and, I think muffins last longer than a cut cake.

The CGP proclaimed the muffins a success! He said he wouldn’t have known it was tomato if I hadn’t told him. The bits of green tomato sweeten up in the oven heat and almost melt into the muffin background, similar to the rhubarb. The muffin itself isn’t too sweet, so more of a breakfast choice than a dessert. I have loads of cherry tomatoes that won’t ripen before our first frost — so I bet I can cut those in halves or quarters and whip out some muffins!

Green Tomato and Coconut Muffins
Makes six “Texas-sized” muffins

1 1/4 cup unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons butter, melted and slightly cooled
3/4 cup light brown sugar, packed
1 large egg
1 tablespoon lime juice
1/4 cup plain, nonfat greek yogurt
1/2 cup chopped green tomato (most of a medium-sized one), heaping
1/2 cup sweetened, shredded coconut
1/2 cup chopped walnuts

Preheat oven to 350°. Line the muffin tin with paper liners, OR, grease them well with solid shortening.

Whisk together the flour, baking soda, and salt. Set aside.

In a big bowl, whisk together the butter, brown sugar, egg, and lime juice. Add dry ingredients with yogurt to first mixture and stir just until moistened. Stir in tomato, coconut, and walnuts. The batter will be very thick!

Spoon evenly amongst the muffin wells. Bake at 350° for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. I would check at 25 minutes and then at 3 to 5 minute intervals thereafter.