For this week's TWD, Rebecca of Ezra Pound Cake threw in a little variety and chose Savory Corn and Pepper Muffins. I was a little apprehensive about the jalapeños in the recipe, but A. did a taste test first and let me know that they weren't spicy at all. I thought they were delicious, and definitely a refreshing change from all of the sugary baked goods around here!
These were very quick and easy to make, one of the reasons muffins will always hold a special place in my heart ;) I decided to use red liners to go with the southwest-kind of feel of these muffins.
The recipe calls for a teaspoon and a half of chili powder, so I used the ancho chile powder left over from my Santorini Sensation cupcakes. It is a smoky and mild (heat-wise) chile powder.
These muffins had half cornmeal and half flour, giving them a cornbread-like flavor and texture.
There were bunch of mix-ins to prepare, including corn, chopped fresh cilantro, jalapeño, and red bell pepper, before adding the wet ingredients to the dry.
I am not big on spicy foods, but I figured it probably wouldn't be too bad since we were taking out the seeds and membrane of the jalapeño, which are the parts that have the most capsaicin in them.
Yes, I am a total dork and wore gloves while handling the jalapeño. Whatever! I have sensitive skin. ;)
Here are all the wet ingredients and mix-ins, ready to be added into the dry ingredients:
The batter after adding the wet ingredients (buttermilk, melted butter and an egg yolk):
The whisk in the picture was worthless for stirring the mix-ins in to the batter, so I actually used a spatula.
I used a #16 disher to portion the muffins. There was a bit left over after scooping twelve of them, so I just added a little more to each one.
They baked up nicely, and very quickly, since they were in a 400 degree oven.
On another note, as part of my new year's resolution, I have been on a diet for the past week or so. I want to lose what I am affectionately calling my "honeymoon weight", so I've started to cut back. It always helps me to keep a log of everything I eat, so in that spirit, I plugged this recipe into the recipe generator on NutritionData.com to see how many calories there were per muffin. Results:
Saturated Fat: 5g
Total Carbohydrate: 17g
Dietary Fiber: 1g
Not bad at all! I enjoyed one of these for breakfast, and it was a great start to the day. Now, tell me — should I start including nutrition facts for all recipes? Let me know if it's something you'd like to see! :)
Also, here are the ingredients, which I've converted to weight measurements (the dry ingredients, anyway).
1 cup (125 g) all-purpose flour
1 cup (115 g) yellow cornmeal
3 tablespoons (40 g) sugar
1 tablespoon (12 g) baking powder
1½ teaspoon chili powder, or to taste (I used ancho chile powder)
1 teaspoon salt
½ teaspoon baking soda
¼ teaspoon black pepper
1 cup buttermilk
1 stick (8 tablespoons, 115 g) unsalted butter, melted and cooled
1 large egg yolk
¼ cup corn kernels (I used ½ cup of canned, drained and patted dry)
1 small jalapeño pepper, seeded, deveined and diced
¼ red bell pepper, seeded, deveined and diced
2 tablespoons chopped fresh cilantro
You can get the full recipe on Rebecca's blog, and don't forget to check out the rest of the TWD bakers' muffins!