Directions

1. Chop the nuts and set aside.
2. Churn the sugar and the butter until smooth and fluffy. Add the egg.
3. In another bowl, combine the pulp and baking soda, stir and wait about a minute. The tomato will start to bubble with the reaction of it's acidity and the baking soda. Add it to the sugar mixture and mix well. Sift the flour, add the baking powder, cinnamon and cloves. Finally add the chopped nuts and mix well.
4. Grease the wells of a muffin tin (or insert paper baking cups into them) and pour the batter into the wells, filling the wells about 2/3 of the way full. Bake in preheated oven at 360°F for 30 minutes.