Sunday, June 23, 2013

Corn Muffins with Gouda, Kale and Sweet Pickled Peppers

     I'm really enjoying my Sunday baking. Each week I dig around trying to find something new to make. Sometimes, I can't find exactly what I want. This was one of those days. I knew I wanted to do something with a jar of sweet pickled peppers I had in the fridge, but no recipe I had calls for that. I wound up finding a recipe for Spinach Corn Muffins in (don't be shocked now,) Taste of Home Everyday Light Meals.  I wound up taking the basic muffin recipe and swapping out several ingredients. The result was fantastic. The muffins had just the right amount of sweetness and a nice flavor from the pickled peppers. I'll set you up with the original recipe and, as always, changes and notes are in blue.

Corn Muffins with Gouda, Kale and
Sweet Pickled Peppers
originally boring and dusty old Spinach Corn Muffins
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup fat-free milk (you should know by now that I used 2%)
  • 2 tablespoons canola oil (didn't have any. I used an equal amount of vegetable oil)
  • 1 cup chopped fresh spinach (I used kale instead. I loves me some kale.)
  • 3/4 cup shredded reduce-fat cheddar cheese (I went with Gouda. I figured the taste would complement the sweet peppers)
  • 2 jalapenos, seeded and chopped (normally I wouldn't wave off jalapenos, but it wasn't what I was looking for. I went with a scant 1/4 cup of chopped sweet pickled banana peppers. I'm not sure where you're going to find these, I canned these myself last year. In a pinch, if you could find bread and butter peppers, it would work. I imagine bread and butter pickles might be fun, too!)
  1. In a large bowl, combine, the cornmeal, flour, brown sugar, baking powder and salt. 
  2. In another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened.
  3. Fold in the greens, cheese and peppers (I used the Kitchenaid to do steps 2 and 3. No harm done as far as I can tell.)
  4. Coat muffin cups with nonstick cooking spray; fill 2/3 full with batter.
  5. Bake at 400F for 18-22 minutes or until a toothpick inserted comes out clean (mine took 22 minutes on the nose.) Cool for 2 minutes before removing to a wire rack. 
These made 11 muffins for me. Depending on the size of your muffin cups cooking time and yield will vary. 

Good times!


  1. Love everything about these. Pinned.

    1. Thanks! I'm glad you like them! I certainly enjoyed the last one I just ate. :)

  2. Frank, these sound (and look) absolutely wonderful! Will definitely be giving them a try!

    1. Thank you very much! Please let me know what you think of them!

  3. Ah, Frank, I loves me some kale, too. I also loves me banana peppers! And I would loves to pickle me some. Have you posted your recipe? I was looking, but have been unable to find it. I would love to put up a mess of pickled banana peppers, if it should ever stop raining in NH, long enough for them to grow.

    If you haven't posted your Banana Pickle recipe, I have a great Bread & Butter Pickle recipe, Do you think that would work for the banana peppers?

    Thanks for your expertise.... :)

    1. I haven't posted the recipe because I can't seem to find it! I'll keep looking. As for bread and butter peppers, I've done that before with jalapenos and onions and it was wonderful! I see no reason why you couldn't process your banana peppers that way.

  4. Thank you. I can't wait for them to get on with the growing. Now I will be putting up two new treats; the tomato and squash chutney and the pickled bananas -- along with my canned tomatoes and golden glow relish. And if I have time some Bread & Butter Pickles. Of course it all depends on how cooperative Mother Nature is....... =)

    1. We're waiting on our garden as well. I hope it produces so I can process more of the peppers!

  5. G'day Frank!
    What an interesting combination indeed, true!
    Viewing as part of Food Friends Friday Party too!
    Cheers! Joanne

    1. It does seem like an odd combination, but I assure you, it works! :)

  6. What an interesting combination! And I love Kale! Thanks for sharing with Foodie Friends Friday! Zannie @ mymixingspoon