I was really excited when I saw that Rebecca, of Ezra Poundcake, chose these muffins for this week's TWD for a couple of reasons. First of all, I've been wanting to make these muffins since I got my copy of Baking and I didn't even have to wait that long (seriously, if you ponder the number of recipes in this book it could have been much longer before we officially baked these -- years even!). Second, a nice savory treat is precisely what I'm longing for after weeks of Christmas sweets. Although, it's not like I skipped dessert the night that I made these.
Aside from getting the ingredients together (and I am mostly referring to my trip to the grocery store here), these muffins are a breeze to put together. Once again, I cheated a little bit with the butter and subbed plain yogurt for 4 tablespoons of the butter. Other than that, I followed the recipe to a T and I was delighted with the way that they turned out. I like spicy things and I was looking longingly at the chipotle powder in my spice cabinet when I got out the chili powder. I decided to make them as written this time but I think next time I might add in 1/4 tsp of chipotle powder for a little smokey heat. Oh, I used pickled jalapenos rather than a fresh one, simply because that's my preference. I didn't notice that the 3 tablespoons of sugar made the muffins overly sweet at all. In my opinion they're definitely still savory. I like my cornbread savory or sweet, it depends on my mood and what I'm eating it with. I thought that the muffins turned out really well and the yogurt-for-butter substitution didn't seem to bother anything. I made all 12 muffins and the rest are in the freezer waiting for me!
Oh, and I'm happy to say that I ate my muffins with . . . (drumroll please) . . . turkey chili! It seems that given the season, chili was the meal of choice for many of the TWD-ers to have with their muffins this week.
Thanks to Rebecca of Ezra Poundcake for choosing this week's recipe.
26 comments:
Ooooh you subbed yogurt for the butter? And they look fantastic and tasted delicious? I am going to have to try that! Thanks!
These muffins are SO beautiful! You did a fantastic job!
Yogurt for the butter sounds like a great idea! Your muffins look so good.
Beautiful, Jessica... must have been divine with chili!
I didn't make chili.
I bet the yogurt made them extra rich.
Look at those lucious chunks of red in those great looking muffins. They are great looking. And yogurt for 1/2 butter. Great idea.
Great idea to use yogurt! I love the big chunks of red pepper. They look fabulous!
I'm with you, chipotle powder would have elevated these to a whole new level. They must have been great with the turkey chili!
I loved these muffins too. They paired perfectly with chili.
They were really great with the chili, weren't they? Your muffins look amazing with those giant pepper chunks in there!!
We all loved the chili with this recipe! Yours looks great!
very pretty muffins! I love the red bell pepper with the yellow from the corn.
Your muffins look great!
I am glad the yogurt sub worked for you too!
Lovely! I love your yogurt-for-butter idea. I just cut down the butter to 4 tablespoons and they were a little dry. Next time I'll do it your way!
P.S. -- we had ours with lentil soup. Also good!
Both your muffins and chili look delicious!
Nice job with the yogurt sub -- I am always too chicken to try things like that on my own; it's nice to hear exactly what worked for someone else so that I could copy you next time! Your muffins are so colorful and perfect. I know that it will be a treat to pull a couple out of the freezer next time you make some chili!
I *did* add some chipotle powder and it is SUPER. subtle, smoky, seductive. I can highly recommend it:) I'm going to try your yogurt trick next time! Excellent job!
Your muffins look great, and so does that chili! I love that yogurt trick, and use it for nearly all my baking (but I usually try to stick with Dorie's method for TWD. usually. well, sometimes.) Next time I make these, I'm using honey in place of the sugar.
Nancy
ps, the word verification is "seesses" which amuses me!
I totally should have used yogurt - the tanginess must have been wonderful! Beautiful job.
These look really good! I like your idea of subbing the butter. I am the same way...Im a butter HOG. LOVE butter. But at 27 I have high cholesterol. Go figure. So this is good to know...I may have to try that.
Definitely add a little chipotle next time. I used pasilla oaxaca chile and the smoke, heat, and sweet was great!
Yogurt for the butter - that is brilliant (I'm lactose intollerant). Thanks for your comment and welcome to TWD message. Hope I can keep up with my eye surgery tomorrow. It is so much fun. Would love to hear how DC is this weekend (I went to G-Town law). Cheers and I am adding you to my google reader!
I'm with you about the chipotle chili powder. I wanted to use it, too, but I wanted my kids to like the cornbread, so I just used the unleaded version this time. NEXT time, however....
I was soooo ready for a savory recipe, too. We were in sugar shock over here.
Everything looks soooo yummy! And the yogurt for butter sounds interesting!
your muffins look great. would love to know what they taste like w/pickled jalapenos
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