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Tomato Ginger Muffins with Pine Nuts, Olive Oil, and Orange Blossom Water

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Heirloom brandywines fresh off the vine, toasted pine nuts, fresh ginger, cinnamon, olive oil, orange blossom water, and buttermilk are married in these muffins by the powers vested in Michael Ruhlman’s quick bread ratio. With nothing more than his ratio, inspiration, and a flavor brainstorm I was able to make these beautifully crowned and impossibly moist muffins. No recipe. And anyone else can find this creative baking freedom too. Ratios & a scale. They will change your baking life. If you’re feeling inclined I bet these muffins would be good with a glaze of some sort, perhaps a citrus or ginger.
Course Dessert
Keyword ginger, muffins, pine nuts, tomato
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins

Ingredients

Ruhlman’s Basic Quick Bread/Muffin Ratio (by weight):

  • 2 parts flour
  • 2 parts liquid
  • 1 part eggs
  • 1 part fat for this recipe I used 1/2 part fat
  • 1 tsp baking powder per cup of flour
  • 1 tsp salt per 2 cups flour I just do it to taste
  • 1 part sugar if making a sweet bread/muffin… I use sugar to taste

Ingredients

    Dry:

    • 1 cup 120 g unbleached all-purpose flour
    • 1 cup 120 g whole wheat pastry flour
    • 1/2 cup cane sugar
    • 2 tsp baking powder
    • 1/2 tsp cinnamon
    • 1/4 tsp kosher salt

    Wet:

    • 1-2 large eggs 120 g
    • 1/2 cup 120 mL tomato purée
    • 1/2 cup 120 mL buttermilk
    • 1 tsp orange blossom water
    • 1 Tbsp fresh ginger finely minced
    • 1 Tbsp lemon juice
    • 1/4 cup 60 mL extra virgin olive oil
    • 1/4 cup toasted pine nuts

    Instructions

    • Heat oven to 350° F.
    • Toast pine nuts in a dry pan over medium high heat, stirring/tossing often until browned & fragrant.
    • In a mixing bowl, mix together the dry ingredients. In a separate bowl, mix together the wet ingredients.
    • Gently mix the wet ingredients into the dry, stirring until only just combined. Add in the pine nuts and stir until just distributed evenly. You don’t want to over stir because this will make your muffins tough.
    • Pour or scoop batter into a well oiled or lined muffin tin filling 3/4 of the way full. I use a non-stick spray whether I use liners or not.
    • Bake for 20-25 minutes until risen & a cake tester (or toothpick or skewer) comes out clean.
    • Let cool on a rack. Enjoy!