Tuesday, January 13, 2009

TWD: Savory Corn & Pepper Muffins.........minus the savory and pepper part


This week's pick was made by Rebecca of Ezra Pound Cake. I was tempted to not make this until I saw the playing around section. It suggested leaving out the savory ingredients and increasing the amount of sugar. So you basically come out with regular corn muffins. These muffins are so much better than the boxed stuff and so easy too!

I made a few changes to the recipe. I decided to use one whole egg instead of just the yolk. I didn't have any buttermilk and forgot to pick some up when I was at the store so I just used nonfat milk instead. I also left out the corn kernels.


Did I mention how easy and good these are??? They are so good! I love the crunchy texture the corn meal adds to the muffins. I also like how they are sweet but not too sweet. Anyways go check out what other bakers have done this week.

8 comments:

Cheryl said...

My father in law loves corn muffins but I have never made them from scratch, this looks like a good one to try!

Kevin said...

I like the sound of using cornmeal in muffins. They would have a nice texture.

Melissa said...

I'm glad they came out good even without all of the savory ingredients. I may try making them that way sometime. They look great!

MaryBeth said...

We love corn muffins at our house too so son like father I guess. We will have to give these a try.

Leslie said...

I'm glad they worked out for you! They look delicious!

vibi said...

Ooooooh! nice and elegant muffin pan! Beautifully done, Amy!

Pam said...

I've been wanting to make corn muffins from scratch. Thanks for a great recipe!

Teanna said...

I'm glad that even without the buttermilk, they came out great! They look perfect!