The TWD recipe for this week was chosen by Rebecca of Ezra Pound Cake and is savoury corn and pepper muffins. These were almost like little cornbread muffins – a mixture of plain flour and cornmeal, studded with kernels of corn and red pepper. There was a good dash of chilli powder as well, but I paired that down to just ½ tsp as the chilli powder I have is pretty hot. There was also jalapeno peppers in it, but they are pretty hard to find here.
These muffins were yummy, hot straight from the oven, but I didn’t like them as much once they had cooled down – I found them a little crumbly, which is often the case when I make things with cornmeal. I also added more corn that Dorie’s recipe had – I think I put about ¾ cup in, but I could easily have put in more to give the muffins a bit more interest. I think some cheese would have been nice too.
I think my feeling about these muffins is that they are ok – I don’t think I would make them again. They are also pretty un-photogenic, which may be one of the reasons why they are not photographed in Dorie’s book!
See whether the other TWDers liked them here.
I agree with you these with some cheese will be more tasteful :)
ReplyDeletethey look yummy! i doubled the corn and i agree, it still wasn't enough ;) cheese would be a perfect addition, great idea.
ReplyDeleteCheese is a great idea. I was also thinking lime zest.
ReplyDeleteI had the cheese idea too. And the more corn idea. Both made them even better.
ReplyDeleteI also thought about adding cheese but didn't do it. I also thought they were just OK, but that didn't stop me from eating them!
ReplyDeleteI'm still trying to decide if I'm going to make these. I don't like/can't eat the peppers. If I do, I'm thinking of adding cheddar and scallions. Sorry you didn't like them better.
ReplyDeleteCheese is a great idea! Your are very good looking!!
ReplyDeleteMmmmm. Hadn't thought about cheese. We skipped the jalapeno at our house as well.
ReplyDeleteYour muffins look pretty, even if you weren't keen on the taste. I am wondring if I did something wrong here, because my batter was pretty dry and didn't really rise - it just maintained its shape.
ReplyDeletethey really aren't that pretty to photograph, are they? But I loved them. I think cheese would have been good in them too! I used cream corn in mine which made them really moist.
ReplyDeleteMine weren't crumbly; maybe it was the yogurt I added? Cheese would have been fantastic. And great looking appetizers you made in the following post.
ReplyDeleteNancy
Too bad you didn't like them as much as I did. I also used a bit more corn and red bell pepper. Cheese would be a great addition to these!!
ReplyDeleteLOL, it makes you wonder... do they only photograph the "pretty" food for the cookbooks? These are on the homely side.
ReplyDeleteI'm with you on your assessment on the muffins... but now we know!
I added some sour cream and thought these were great, but I made the playing around version...I didn't go for the full on spicy flavor.
ReplyDeleteSorry they weren't your favorite...I think we all have that sometimes.
Very yummy looking muffins. I think you're on to something...cheese would be delicious, and perhaps it would make them less crumbly.
ReplyDeleteI think your muffins look tasty and festive! Mine got crumbly too.
ReplyDeleteHahah maybe that is why there is no picture in the book! But yours look delicious!
ReplyDeleteI need to add more corn chunks if I make these again. I wasn't a huge fan but I am not a big cornbread person so that probably didn't help. Oh well. Next week berry cake! yum!
ReplyDeleteClara @ iheartfood4thought
i like your suggestion of adding cheese to these :)
ReplyDelete