Break out your muffin pans because you’re gonna wanna make these muffins.  Like now.  Because seriously, it will take you less than 30 minutes from start to warm and fresh muffins to whip up a batch.  I pulled them together this morning before work and I was actually on time getting in.  Surprisingly.

But not surprisingly, these muffins were finger-licking good, served with some fried chicken or not.  The base of the recipe is much like the tabula rasa that is pasta or risotto so you can certainly add whatever your heart desires.  Shawnda has some great suggestions for variations listed in her post this week and I wouldn’t mind making some with a Greek twist next time.  For me though, I was in Mexi-muffin mode this morning since I was looking forward to tonight’s Tacos Night.  I threw in a chopped banana pepper (which is really low on the heat scale – much lower than a poblano or jalapeno – and is on the sweeter side), a handful of shredded cheddar and about 1tsp of ancho chile powder to my halved recipe.  If I felt like if I could have given some of these muffins up, I would have brought them to work with me.   But I couldn’t.  They were just too good and sharing was just out of the question.

If you want to see the full recipe, take a trip over to see Amanda at Fake Ginger and have a look…But don’t forget about the other fabuloso Project Pastry Queen ladies!  Next week’s recipe will be a doozy so make sure you come back and see for yourself.

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Leave a Comment

  • August 25, 2010 at 7:29 AM

    YUM! I love the idea of the chili powder. I also love the ones baked in the mini tart pans. So cute!

  • August 25, 2010 at 9:04 AM

    These look like they would go perfectly with some hot chili! Yum!

  • August 25, 2010 at 9:20 AM

    Oh delicious…LOVE corn muffins! And what a genius idea throwing a banana pepper in! We are always looking for savory muffin recipes…this one is definitely going in the to make folder!

  • August 25, 2010 at 10:46 AM

    Mexi-muffins! pure genius!

  • August 25, 2010 at 12:19 PM

    I love spicy versions of traditional items and this is a great way to add some heat to a corn muffin!

  • August 26, 2010 at 11:36 AM

    Hi Tara,

    I’m so glad to have found your lovely blog! I can’t wait to try some of your recipes! I read your camera tips, thanks for sharing, I’ve been looking at them, but was having trouble deciding! Thanks so much.


  • August 26, 2010 at 3:06 PM

    YUM! They sound great!

  • foodlvr
    August 27, 2010 at 11:06 AM

    These look yummy. I have a silicone mini brioches pan that makes them look just like your picture. So cute and I have chiles in the garden perfect for these beauties. Making me hungry. I wish we were having chili tonight so I could make a batch of these but we are having risotto.

  • August 30, 2010 at 10:48 PM

    Those muffins looks crazy good & I could eat banana peppers all day long (well, almost!). I just signed up to follow your fabulous blog – stop by and visit sometime at Looking forward to your next delicious post – Cheers!