This week's Tuesday with Dorie has a spicy zing - hosted by Rebecca of Ezra Pound Cake, she has chosen Dorie's Savoury Corn and Pepper Muffins. When I first read the title of this recipe, I thought "pepper" referred to the spice; in actual fact, it refers to jalapeno peppers and capsicum (called a pepper in the US).
I have joined baking groups to make me try things that I would never otherwise have tried, whether because of the perceived skill level required or my expectation that I would not like the taste. These muffins would have fallen into the latter category if I had not joined Tuesdays with Dorie, because my only prior experience with savoury muffins is of horrendous tasting store bought versions, which taste more like dust than a muffin. I also generally prefer sweet things.
However, these muffins surprised me - I really liked the flavour. Although they looked a little odd to me with their rough, bumpy tops, the flavour was a winner, starting off sweet with the corn, coriander and capsicum, and then developing a real zing as the chilli flavour hits you. They were really really tasty, and - shock horror - I'd make them again!
I followed the recipe for these muffins to the letter, except that I couldn't find jalapenos, so I left them out, and I made mini muffins instead of the full size versions. I also made microwave chilli jam, ostensibly to eat with the muffins, but it turned to rock toffee that hardened in the jar. Oh well, these muffins were so good on their own, so I didn't even miss the jam.
The troops liked these muffins too. I wasn't sure how they would be received, as they are very different to what I usually make, but I was pleasantly surprised at the response.
All round, these muffins were a pleasant surprise. Thanks to Rebecca for hosting TWD this week. To see all the other TWDers versions of these muffins, check out the TWD blogroll (and don't forget to check out a few of our new members' blogs).