A year or so ago we tried a recipe and fell in love. Actually the object of our devotion was the flavor of those muffins: peppery and cheesy.
Sadly, the texture of the muffins was spongelike, a bit reminiscent of those big yellow holey rectangles found at the auto store. You know, the sponges that you can fill up with amazing amounts of bubbles and are perfect for slinging at your friends while you’re having a car wash? Sorry; not really the topic at hand. But I think you know what I mean. Good for car washes; not ideal for muffins.
So here we are, craving those savory muffins with warm sparks of heat and melty cheddar goodness. What’s a girl to do? Whip up a new recipe, of course! I knew I wanted it to be light in texture, and my instinct said that these muffins needed just a wee bit of corn flavor. Not a lot! Mind you, we love corn muffins, but these didn’t want to be your average corn muffin. They wanted to be a slightly different muffin that went with more meals than their more rustic cousins.
Here’s the result: cheese, black pepper, and the barest hint of corn. And yes, they’re light in texture! I love it when a plan comes together.
P.S. – [One of] The secret(s) of good muffins? Don’t overmix them!
P.P. S. – These are really great reheated for breakfast. Ask me how I know.
Mildly Corny Cheddar Pepper Muffins (printer friendly version)
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