Nothing says “valentine” quite like a tray of freshly baked corn muffins, am I right?!
Hold on. What?
Ok, I’m not actually being serious. I wanted to share this recipe with you guys last week but I was too lazy and my motivation hit today when everyone else in the blogosphere is sharing recipes of the chocolate, pink and red varieties. So…..dare to be different? Surrrrrre.
Moving right along.
I think I’ve said in the past that I prefer a savory breakfast over a sweet one. So it makes sense that when making today’s recipe, I had a savory breakfast muffin in mind. The outcome, however, was not remotely breakfast-like. What I accidentally created was a dozen loaded corn bread muffins….and they were damn good. After the first bite I knew I needed to make a batch of crock-pot chili STAT and crumble one of these cornbread muffins inside.
What do I mean by loaded? Try bell pepper, sweet potato, onion, coconut bacon, and quinoa loaded….I mean…that’s sure beats the standard corn, yes? Moist and crumbly, foreign yet somehow still remaining classic; this is officially my new cornbread recipe!
In an attempt at linking this to the present day that is Valentine’s Day, I recommend forgoing the standard date night crowd and stay in. Make yourself a big pot of hot soup and whip up a batch of these corn bread muffins with your significant other, gal pal, bromance partner, or fur child. You’ll thank me, promise.
Snap a pic of these pretty little muffins when you make them and show me on instagram and twitter (@peppers_peaches) using my hashtag #peppersandpeaches. Have a fabulous Valentine’s Day!
- 1 cup cornmeal
- ½ cup cooked quinoa
- ½ whole wheat pastry flour
- ¼ cup coconut bacon
- ¼ cup nutritional yeast
- 1 tsp baking soda
- 1 tsp baking powder
- 1½ tsp salt
- 1 tsp maple syrup
- ½ sauteed, diced onion and green peppers
- ½ cup mashed sweet potato
- 1¾ cup unsweetened soymilk
- Preheat oven to 350 degrees.
- Combine cornmeal, cooked quinoa, flour, coconut bacon, nutritional yeast, salt, baking soda, and baking powder in medium mixing bowl. Stir well with whisk to combine.
- Combine maple syrup, sauteed onions and peppers, mashed sweet potato, and milk in a small mixing bowl. Stir to combine.
- Add wet mixture to dry mixture. Stir again to combine.
- Pour into a greased glass baking dish or into a muffin pan with muffin liners.
- Bake in oven for 30 minutes or until toothpick comes out clean.
- Allow to cool completely or may stick to your pan/muffin liners.