Ground Cherry Muffins

This week we got something I’d never heard of before joining the CSA: husk tomatoes, or as I learned they are also called, ground cherries.  From my internet research, they are either related to, or the same thing as, gooseberries.  They look sort of like tiny tomatillos, little yellow tomatoes inside lantern-like husks, but they taste sweet, a lot like pineapple.  They are apparently often used for pies and jams, but I like to use them in muffins.

Ground Cherry Muffins, based on recipes by Mark Bittman

1 c. ground cherries, husked and rinsed
1 c. all purpose flour
1 c. whole wheat flour
½ t. salt
3 t. baking powder
¼ c. real maple syrup (more for sweeter muffins)
3 T. canola oil
2 eggs
1 c. milk

Preheat the oven to 400 degrees and line a muffin tin with 12 baking cups. Combine the dry ingredients in a large bowl.  Beat together the maple syrup, canola oil, eggs, and milk in a smaller bowl.  Make a well in the center of the dry ingredients and pour the wet ingredients into it.  Combine swiftly, stirring and folding rather than beating, just until the dry ingredients are moistened.  Stir in the ground cherries.  Divide the batter between the 12 baking cups and bake 20 minutes, or until the tops are golden brown and a toothpick comes out clean.  Let rest for 5 minutes, then remove from muffin tin.