Sunday mornings are left to the Breakfast King—my husband—and his recent creation left me swooning. Vegan corn and pepper muffins rock harder than Mick Jagger.
It was one of those mornings. Questions, questions, questions.
Breakfast King: Do you want pancakes? Me: No.
Breakfast King: Waffles? Me: No.
Breakfast King: Oatmeal? Me: No.
Breakfast King: How about corn and pepper muffins? Me: Where in the world did that come from? And YES please!
He’s brilliant like that. It must come from the fact that we’re kindred spirits and have been together for thirty-five years. That man can read my mind.
Savory vegan corn and pepper muffins, need I say more?
Can you even stand how freaking gorgeous these are? These babies are little cornmeal cakes filled with sautéed red onion, corn, sweet bell pepper, and fire roasted poblano pepper. Seasoned with cumin, chili powder, and fresh cilantro. Delicious times infinity.
The minute the words corn and pepper muffins came out of his mouth I knew that I had to share them with you. So while he chopped and stirred, I got my pen and notebook and wrote down the recipe. He only used a portion of the red onion, red bell pepper, and poblano chili, which made me request Southwest chili for dinner (recipe coming soon). Two spicy treats in one day. Yippee!
These are so easy to make, you just have to sauté the veggies until they’re soft, stir them into the cornmeal batter, spoon into muffin tins (or make cornbread in a skillet), and bake. And if you don’t like the idea of spicy food for breakfast, make them for lunch and pair them with a big salad or soup. Or, make chili and eat them for dinner. They also make a great snack!
I love these and I hope you’ll love them too. Make them and then come back and tell me what you thought about them. It’s always fun to hear from you.
Are you a savory or sweet breakfast person?
Have you ever had a muffin like this?
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