This week's Tuesdays with Dorie recipe was selected by Rebecca at Ezra Pound Cake. This was a well-welcomed relief from the fleet of sweets I've been ingesting courtesy of the Dorie group. These muffins are stuffed with mildly spicy flavor.
Packed inside each of these muffins (made with both flour and cornmeal for an added savory flavor) are fresh corn kernels, cilantro, baby bell peppers, and dried California Chili pods. I went with baby bell peppers instead of one red one because I like the more varied colors presented by using multiple small ones, and used the dried California Chili pod instead of a jalapeño because...well, I was lazy and I had a bunch of these in my cupboard anyway. I knew the muffins just needed some spice, so one of these larger pods would bring a more subtle spice, but would add a lot of flavor.
These savory muffins are definitely a hit. Its times like these that I ask myself why I don't bake muffins more often - they're always full of little goodies, and rare is a batch come across that doesn't taste delicious. Now I know that this book does savory just as well as it's always done sweet.
Recipe: Baking: From My Home to Yours, by Dorie Greenspan, p. 6