Ingredients
4 eggs
1/2 C brown sugar
1/2 C Splenda
1/2 C butter, melted & cooled
1/2 C canola oil
1 1/3 C apple juice
2 t vanilla
3 C white flour, 1 1/2 C whole wheat flour (4 1/2 C total)
3 t baking powder
1 t salt
2 t soda
3 t cinnamon
1 t ginger
3 C green tomatoes (quartered and chopped in food processor)
1 C chopped, toasted walnuts.
Preparation
COMBINE wet items in large bowl. STIR in dry mixture just until moistened. FOLD in tomatoes and nuts just until mixed.
BAKE at 350 degrees for 55 minutes for 2 loaf pans, or 30 minutes for 24 muffins.
++ Might also add toasted coconut, dried apples or cranberries (1/2 C).
