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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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Beautifully done!
One word: YUM!!!
I absolutely love the hump you got on your muffins! Beautiful job.
All your stuff always looks so awesome! Greatness all the way.
Gorgeous, gorgeous presentation! I’m more a sweet cornbread girl myself, but these really looked and smelled fantastic!
they look really perfect! love the rounded tops, and your chili looks tasty too:)
Love the looks of your muffins! I am sure they taste wonderful!!
Yours look great good job!
the muffins and chili look spectacular!
Your muffins look lovely alongside that yummy chili. The tart looks beautiful too!