Tuesday, January 13, 2009

TWD: Savory Corn and Pepper Muffins

This week we made Savory Corn and Pepper Muffins. I was looking forward to a savory recipe for a change. I think I've been on a sugar high for the past month (not that that's entirely a bad thing).

This recipe is full of good things. Fresh corn, jalapeno pepper, red bell pepper, cilantro and chili powder. I cut the sugar in half. My parents are from the south and we like our cornbread unsweetened. I could tell I was going to like these muffins by the smell of the batter alone.

And I was right. Delicious! With all of those great ingredients, there are so many layers of flavor. They're spicy, but not spicy hot. Perfectly balanced. I had two today with a salad for lunch. I'm going to freeze the rest for the next time I make chili, stew or soup.

Thanks goes to Rebecca of Ezra Pound Cake for picking this week's recipe. You can find the recipe on page 6 of The Book or at Rebecca's site. Be sure to visit other bloggers to see how they liked these muffins!


Megan said...

Wow - so many people have such strong feelings about cornbread - this is why I made a chocolate tart instead!

Anonymous said...

Your muffins look delicious. I'm glad you liked them!

Rebecca of "Ezra Pound Cake" said...

Your muffins look so nice and golden! Glad you liked them.

Pamela said...

They look perfect! Glad you enjoyed them.