Ingredients
4 cups all-purpose flour2-1/2 cups sugar2 teaspoons ground cinnamon1-1/4 teaspoons baking soda1 teaspoon baking powder1 teaspoon salt1 teaspoon ground cloves1 teaspoon ground nutmeg1/4 teaspoon pepper2 eggs1/2 cup butter, melted and cooled2 teaspoons vanilla extract5 cups seeded quartered tomatoes (about 6 medium)1 cup raisins
Preparation
In a large bowl, combine the first nine ingredients; set aside. In a food processor, combine the eggs, butter, vanilla and tomatoes; cover and process until tomatoes are finely chopped. Add to dry ingredients; stir just until moistened. Fold in raisins.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
