Recipe: Tomato-Carrot Muffin Tops (using biscuit mix)

TOMATO-CARROT MUFFIN TOPS

1 large (about 8 ounces) fresh Florida tomato
1/3 cup low fat milk
1 egg
2 tablespoons vegetable oil
2 cups buttermilk baking mix
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup shredded carrot

Preheat oven to 400 degrees F. Spray 2 large baking sheets with nonstick cooking spray; set aside.

Use a tomato held at room temperature until bright red. Core tomato; chop (makes about 1 1/4 cups). Set aside.

In a small bowl combine milk, egg and oil until well blended; set aside.

In a large bowl combine baking mix, sugar and cinnamon. Stir into milk mixture just until moistened. Stir in carrot and reserved tomato. Drop 1/4-cupfuls of hatter 1 inch apart onto prepared baking sheets.

Bake 10 minutes or until golden brown and wooden pick inserted in center comes out clean. Cool on baking sheets 1 minute; remove. Cool on wire racks 10 minutes. Serve warm or cool completely

FOR MUFFINS:
Grease or paper-line 12 (2 1/4-inch) muffin cups; spoon batter evenly into prepared muffin cups. Bake 15 to 18 minutes or until wooden pick inserted in center comes out clean. Continue as directed.

Makes 12 muffin tops or 12 muffins
From: Recipelink.com
Source: Florida Tomato Committee