Tuesday, October 29

Ridiculously Practical Meals: Savory Corn & Pepper Muffins With Chili

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Sunday night I was feeling the fall vibe and started craving cornbread and chili. Rather than making traditional corn bread, I made Savory Corn & Pepper Muffins. I planned on making the chili to go with them, but then life got busy so I just bought canned chili and served them together. These muffins are beautiful with wonderful pops of yellow, green, and red.

This recipe is for normal sized muffins and I made them jumbo sized. That meant I cooked them for an extra 7 minutes. I waited about 5 minutes after pulling them out of the oven before eating them. I wouldn't recommend that. They were still too crumbly and seemed like they needed more time to set. I wasn't thrilled with them at first, but then I took one with me to work for breakfast on Monday and it was delicious! Moral of the story, let these guys have plenty of time to cool. You can find the recipe from Michelle at  Brown Eyed Baker. While you're there you should check out all her other delicious recipes.

These muffins only took me 42 minutes to make, including cook time, so they are not time consuming. If you make them in a normal sized muffin tin it should only take you 35 minutes. If you are feeling lazy or just don't have a lot of time you can always do what I did and buy pre-made chili, but if you are feeling a little more adventurous I plan on trying Michelle's easy All-American Beef Chili recipe the next time I make this dinner.

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