This was some good timing. Right now in Chicago it's very snowy and cold. Mind you, I'm not complaining. I need to have a change of seasons. Check back with me in two months when I just DO NOT WANT TO SHOVEL ANY MORE. But for now, I'm enjoying it. I was so glad to have the chance to make something savory. We enjoy cornbread a lot at our house. The girl and boy like anything bread-like. But the girl really likes mini corn muffins.
Good thing I have a mini muffin pan!
These were not standard corn muffins. They called for sweet red pepper, cilantro, chili powder, and jalapeno (Which I skipped. Too spicy for the kids. My kids, anyway.) It added a really nice touch of color. I also used a more coarsely ground cornmeal. It gave the muffins and extra bit of crunch to the texture. I did use the full three tablespoons of sugar. I like the crust on the muffin when sugar is added. They were incredibly easy to make. Two bowls, one muffin tin, and one rubber spatula brought it all together.
The red of the pepper and the green of the cilantro added to the appearance of the muffins. You can even see the specks of chili powder.
These ended up being nicely corn flavored but pretty mild in terms of the other flavors. Maybe I should have added the hot peppers.
We enjoyed this recipe. I would certainly make it again. I will admit to having a favorite recipe that goes into my cast iron skillet. But, if I wanted to make a muffin version, I would certainly try this again.
Thanks Rebecca from Ezra Pound Cake for choosing this recipe. You can find how to make these on her web site. I'm pretty sure I'm skipping next week's recipe. It's fairly labor intensive. Mostly, I need to have fewer sweets in my house so I'll eat less. That's the theory, anyway. We'll see what I end up doing.