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!
4 comments:
Wow - so many people have such strong feelings about cornbread - this is why I made a chocolate tart instead!
Your muffins look delicious. I'm glad you liked them!
Your muffins look so nice and golden! Glad you liked them.
They look perfect! Glad you enjoyed them.
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