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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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I didn’t add the spice, and added just a bit more sugar.
They tasted like Jiffy.
Im glad you liked the muffins. They were super easy to bake and goood!
Yum — they look great! I agree that the sugar helped keep these nice and balanced. Your pictures are great!
They look great! I really loved these!
-Amy
http://www.singforyoursupperblog.com
My chili was pretty spicy too and, I agree, these muffins were a nice balance. Yours really look wonderful.
Absolutely fabulous looking, Jamie!
They were hard to take good pictures of, but you succeeded very, very well!
Great pictures! We had ours with chili, too and I really enjoyed them.
great photograph – glad you liked them!
Your muffins look good.
Looks delicious!