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After weeks and weeks of sweet treats, the TwD gang had the opportunity to make something savory. This week’s recipe is for Corn and Pepper Muffins and was chosen by Rebecca of Ezra Pound Cake. I was a little apprehensive about making these since I prefer sweet corn bread as opposed to savory, but the sugar in this recipe balances the flavor very well. I cut the recipe in half and it was a breeze to put together. I was without buttermilk, but I simply used the milk and vinegar substitution and it worked perfectly! These paired wonderfully with spicy chili.

For the recipe, check out Rebecca’s site or flip to page 6 in Dorie’s book, Baking: From My Home to Yours.

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  1. alexandra's kitchen says:

    something savory sounds so nice this time of year. I would love to dip these into soup. yum!

  2. LyB says:

    My didn’t rise as much as yours, they look great!

  3. Linda says:

    Delicious looking muffins! I bet they went perfectly with your chili.

  4. Teanna says:

    Gorgeous photos… your muffins look great and that chili looks delicious!

  5. The Food Librarian says:

    Super cute! These look great. That sub for buttermilk has saved me on several occasions!!

  6. Emily says:

    I’ve been seeing these muffins everywhere! I’m going to have to make some cause they look so good.

  7. beautifuliving says:

    EVERYTHING you make looks so yummy. Thanks for letting us follow along.

  8. Cakelaw says:

    These look picture perfect – glad you liked the savoury corn bread.

  9. n.o.e says:

    I love your muffin pictures – especially with the napkin. Spicy chili and savory muffins made for a great January dinner, didn’t they?

  10. SUGAR B says:

    Awesome muffins!