Loved these. I made 2 batches, the first based on the actual recipe, and for which I give 5 stars, the second batch I added 1/2 cup Monterey jack/cheddar cheese and used fresh jalapenos. After baking, I split in half and served cream cheese/pepper jelly combo with them.
Nice muffin. Thanks for posting.
These are my new "go-to" cornbread muffins. You can alter the kick, but they are very moist and not super sweet like a lot of cornbread recipes. Not a fan of sweet cornbread, thank you so much for sharing!
Delicious! I made this using Greek yogurt and used 2 jalapeno peppers for tons of "Kick" they baked out lovely and moist, thanks Tartie, this was made for Kittencalskitchen forum muffin tag event game
Made these to serve with last nights supper soup. They are a WOW. Absolutely awesome, has to be one of the best corn meal muffins we have ever tasted. Dh loved them. Didn't have the jalepenos, snipped in two of the long slim super hot Kung Paos I have growing in large pots. Knowing how hot they are I went with 1/8 th teaspoon of the cayenne. On line calculator converted the 4 ounces of butter to 8 tablespoons. With a dozen muffins on the table called and had dd pick some up for her supper to avoid further temptation! Can't wait to serve these to family and friends when doing soup and so on for appetizers as well! Thank you for sharing - recipe already in my family favorites!
I will first have to say that I was not born with a baking gene. In fact, I break out in a cold sweat, and my heart starts pounding when I even think about making an attmept....However, the muffins turned out to be the most perfect that I have ever made or had, for that matter. Perfectly seasoned and savory. I added about 1 cup of cheddar cheese to the batter, and I used fresh chopped jalapenos. Baked for 21 minutes and perfectly browned. Made for Kittencal's Muffin Tag and enjoyed immensely!! I am forever grateful to you FT, for my first baking success!
Perfect in everyway! I made these to go with Smokey Black Bean Soup, Smokey Black Bean Soup. The muffins were light but firm. I used fresh diced jalapeno pepper and yoghurt. The next day I split the muffins, spread with a dash of butter and placed in a covered pan for a few min. Ooh! So good, served with our spanish style eggs for breadfast the next day. I popped the last 2 muffins in the freezer. They can be frozen and when reheated are just like fresh baked. A "winner" recipe. Thank you French Tart
These muffins are really really tasty and I served the along side a Mexican Tortilla soup - a perfect combination. I omitted the cayenne pepper. We will be making these again for sure. Made for Family Picks ZWT5
Just finished making and tasting these muffins. I am not impressed with the taste...I found them a litle dry and boring. I followed directions exactly but I really thought it would have more zip. Sorry! One good thing tho' they didn't crumble which is a definite plus!