Hot Garden Peppers Muffins

Alternative BakingI was crossing a parking lot a week or so ago, and Jamie, a friend of mine, called me over to his truck. He expressed his sympathy with the various personal & financial travails I have been slogging through, and in parting he gave me some peppers.
I kidded him that I would cook something out of them–maybe muffins.

As I walked away, I began to think about it…..
The first experiment was a bit of a failure, but the flavour was there. This was the second attempt. Next time, I believe I will try a different fruit than pineapple–too sweet, and I have no patience for sweet. I believe maybe blood oranges, or thinly slice Meyer Lemons with the peel.

Ingredients:

  • 2 cups flour (Whole wheat, white, both, as you wish)
  • 2 tsp baking soda
  • 2 tsp salt
  • ½ cup brown sugar
  • ½ cup of white sugar
  • 1 tsp cumin
  • 1 tsp paprikaHot Pepper Muffins 1
  • ½ tsp ginger
  • 1 or 2 jalapeño peppers
  • 3 or 4 small sweet peppers
  • ½ cup chopped pineapple
  • ½ cup rolled oats
  • ½ cup oat or wheat bran
  • ½ cup TVP and ½ cup or so of a liquid–I used an ale, but you can use what you want–to soften it.
  • ½ cup pecans
  • 1 cup cooked sweet potato (I like it baked, but I assume canned will do)
  • 3 eggs
  • ½ cup buttermilk or Greek yogurt
  • ½ cup butter

Step 1, Ready? Bake the sweet potato, soak the TVP, make sure you have all the ingredients.

Step 2, Set: Pre-heat the oven to 350°, chop the pineapple and the sweeter peppers, either grease the muffin tins or put in the cupcake liners (I usually spray a little canola oil in the bottom of these to make things come out easier). I get 2 dozen medium-sized muffins out of this mix.

Hot Pepper Muffins 3Step 3, Go! mixing the wet ingredients: In a large bowl, mix the sweet peppers, pineapple, sweet potato, spices, oatmeal, TVP, pecans, melted butter, salt and sugars. With a garlic press or something similar, mince the hot peppers in–the juice should be there, and the meat very fine, to blend the heat.
I mix all this separately, so I can taste it and see if I need to adjust the flavour–more heat? More sweet?

Step 4, mixing the dry ingredients: In a separate bowl, sift the flours, Hot Pepper Muffins 4baking soda, and bran.

Step 5, combining the big mess: Add the eggs and yogurt to the wet ingredients, mix, then add the dry ones and mix well. The consistency of the mix should be much firmer than batter, but a little more liquid than cookie dough.

Step 6, baking: Fill two dozen or so muffin tins. Bake at 350 degrees for 40 or more minutes. See how they look. It is best if they are a bit toasted. Stick a toothpick in one and see if it comes out battery.

Hot Pepper Muffins 5Step 6, sharing: Unlike most muffins, these are actually better for supper paired with a strong entrée than they are for breakfast. Like all muffins, they are especially great to share with a friend or loved one. I gave some to Jamie, who had given me the fresh peppers, and then ran them around to 10 or more different friends, which was complicated but fun.

One thought on “Hot Garden Peppers Muffins

  1. Pingback: Cheaters Chili | Robert's Philosophy Bistro

Comments are closed.