Louisiana's Creole Muffins
Louisiana's contribution to the states' muffin series starts with the Corn Muffin recipe included with the other basic recipes located at:
http://www.associatedcontent.com/article/1100306/basic_recipes_for_state_muffins.html?cat=2
Louisiana Creole Muffins
1 recipe Corn Muffins
1/4 teaspoon thyme
1/2 teaspoon hot pepper sauce
1 can (8 oz.) stewed tomatoes, drained and finely chopped
Prepare Corn Muffin recipe as directed except decrease sugar to 2 Tablespoons and increase salt to 3/4 teaspoon.
Add thyme to dry ingredients.
Decrease milk to 2/3 cup.
Add hot pepper sauce and tomatoes to liquid ingredients.
Makes 1 dozen. About 145 calories.
Published by Pat Burroughs
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5 Comments
Post a CommentInteresting blend of flavors. Thank You fer sharin' your passion. Mizpah. ;-}}>
I don't think I've ever had thyme, so I can't imagine what this would taste like. Intriguing, though.
Hot and spicy, how appropriate for Louisiana! :-)
Yum!
Simple and sweet yum!!