Tuesday, January 13, 2009
TWD: Savory Corn and Pepper Muffins
To bring in the New Year, I made my traditional Curried Black-eyed Pea soup. This year, however, I decided to increase my chances of good fortune by adding some cornbread. Not just any cornbread, mind you, but Savory Corn and Pepper Muffins from BFMHTY. This recipe was chosen by Rebecca of Ezra Pound Cake, and in my book, it's a winner.
I loved the colors and the flavors in these muffins, and they were delicious with or without a slab of butter. They were the perfect accompaniment to the soup, too. I understand many of the other TWD bakers paired the muffins with chili, which is another good choice.
There were no baking issues with these muffins, and although were still tasty a few days later, they tended to fall apart quickly. The other TWD bakers will be sharing their efforts and opinions today, so stop by and read all about it.