The other day I was looking at the piles and piles of cookbooks I have laying around, pulling some out and thumbing through them. I decided that I HAVE to start cooking more from them. So, my cooking goal this year is start going through them and cooking at least one recipe from each. Some I know that I will spend more time cooking several recipes and those that I can’t find one single recipe to make, I will donate. No sense keeping a book I won’t use ~ unless it’s it’s one of my really old, antiquey ones and then I’ll keep it. I figured it will take me years to accomplish this since I will still be cooking from other sources. At last count a few years ago, I had 1200 cookbooks. I’m guessing it’s close to 1500 now but nobody tell Mr. Meat Eater, he’d have a stroke and then I’d have to point out his zillions of tools… Anyway, I’ll be blogging for years!
So that’s my cooking goal for this year (and the next several years, LOL) ~ do you have any? I like the word goal better ~ resolution just sets me up for failure for some reason. Of course, I will continue with my usual goals of simplifying and reading 100 books this year. We’ll see how it goes.
Something else I decided to do this year is to post only on weekdays and to give myself the weekends off. I do much of my cooking on the weekends so this way I’ll have more to post during the week!
On to the recipe ~ I LOVE this recipe. These muffins go with so many of the meals I make. They are spicy but not terribly so ~ really flavorful and they are super easy to make. I found this recipe on Food.com posted by my friend and former fellow host French Tart. FT now longer participates on Food.com unfortunately and we miss her.
Spicy Corn Muffins
1 cup cornmeal
1 cup plain white flour
2 tbsps sugar
4 tsps baking powder
1/4 tsp salt
1/2 tsp cayenne pepper
1 cup buttermilk
4 tbsps butter, melted
1 egg, lightly beaten
1/2 cup chopped jalapeno peppers ~ I use the chopped jalapenos in a jar
Heat oven to 400º and grease a muffin tin or put cupcake liners in the pan and spray them as well.
Mix all the dry ingredients together and then add the buttermilk, melted butter and the egg. Mix until all the ingredients are combined – do NOT over mix or the muffins will be tough. Add the jalapeno peppers and mix gently again.
Spoon into muffin tin (I use an ice cream scoop so the muffins are roughly all the same size) and then bake for 20 to 25 minutes or until golden brown.
Makes 12 muffins.