Today I will be formally accepting my job offer.  ^.^  With so many changes to come, I’m very excited for them to arrive, and though I’m sure they will be ultimately very rewarding, at first things will be hectic, stressful and crazy and I just want you all to be ready.  Once things get started, I’m sure I’ll find a posting schedule that works well for me.

 

This week, I made sure to start things off right by having my two bestest girly friends over to just hang out.  And eat nachos.  And talk about boys.  Who am I again?

It felt good to talk things out with the girls who went through middle and high school with me, as I prepare to re-enter that arena on the other side.  Exciting!

Kind of like these muffins.  If you’re into spicy corn muffins.  Luke brought some of these into work, and a woman in his office mistook the sriracha swirl for a pureed berries of some kind.  Oops.

Luke says these were really good.  I’m sure they were.  I made some non-swirled muffins, and I thought they were pretty tasty.  Moist (there’s nothing worse than a dry corn muffin) and slightly sweet; I can only imagine a spicy swirl would add pleasant complexity.

Sriracha Swirled Cornbread Muffins
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • 1 cup buttermilk
  • ⅓ cup unsalted butter, melted and cooled
  • 2 large eggs, at room temperature
  • 3 Tbsp pure maple syrup
  • ¼ cup honey
  • 12 Tbsp sriracha hot sauce
Instructions
  1. Preheat oven to 375 degrees F and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, combine flour, cornmeal, baking powder, baking soda, and salt; set aside.
  3. In a large bowl, whisk together buttermilk and butter. Beat in eggs, one at a time, beating until fully incorporated after each addition, then add in the maple syrup, and honey.
  4. Gradually add the dry ingredients into the wet ones, and mix until just combined. Divide the batter evenly among the muffin cups. Add a Tbsp of sriracha to the batter in each muffin cavity and swirl with a butter knife. Bake for 10-12 minutes or until set and slightly golden. Do not overbake.
  5. Remove from oven and let cool slightly before taking them out of the muffin tin. They will keep in an airtight container for up to a week.
Notes
Makes one dozen muffins

Adapted from Crepes of Wrath

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