Tuesday, January 13, 2009
TWD: Savory Corn and Pepper Muffins
This week's selection was chosen by the very funny and witty Rebecca over at Ezra Pound Cake. She chose the first savory recipe to be made by the group: Savory Corn and Pepper Muffins. I made these muffins just like the recipe stated. I did use very coarse ground cornmeal which made for a bigger, crumbly crumb in my muffins. I did leave out the jalapeño but chopped up a red bell pepper and added that to half of the batch along with the cilantro. I wasn't sure if the oldest kid would see the red and freak out! He loves corn though, but I didn't have any fresh corn around so I used frozen which didn't seem to matter. I would have liked to add some shredded cheddar cheese to the batter but only thought of it after the muffins were scooped into the pan. I thought the cheese would burn if I sprinkled it on top of the muffins.
All in all...a pretty tasty side dish. A lot of the other bakers made theirs to go with chili...which is what I would have done too had I not already planned to make this yummy Lentil Sausage Soup from The Barefoot Contessa.
This recipe makes a ton and it was really tasty. I crumbled a muffin into my soup and it was crazy good!
Have a look here for some more outstanding muffins.