TWD: Corn Muffin Love

It's Tuesday, and you know what that means -- Tuesdays with Dorie! This week's challenge was to make Dorie's Savory Corn and Pepper Muffins, stuffed with red bell peppers, jalapenos, and corn kernels. The addition of black pepper was the final touch that gave these muffins a truly unique zing. They are a step above your average corn muffin, to be sure.

Corn muffins are great, and these corn muffins are fantastic. But there's something even more wonderful than Dorie's corn muffins. What's that? Dorie's corn muffins served with black bean soup, of course! I put together a flavorful, hearty, and simple slow cooker soup that complemented the corn muffins perfectly. Inspired by this recipe, my soup and the muffins were a match made in southwestern heaven. And using a heart-shaped silicone muffin tray and a heart-shaped bowl for the soup were just the icing on this corn muffin-y cake.

Beth's Black Bean Soup

1.5 (15 oz.) cans black beans, rinsed & drained
1 (15 oz.) can diced tomatoes
1 cup chicken broth
2/3 cup frozen corn kernels
1 (4 oz.) can diced green chillies

2 T chili powder
several hefty shakes of cumin, to taste
1 T garlic, minced
1 T Dijon mustard
1 T lime juice
1 dash crushed red pepper flakes
5 good shakes of dried cilantro

Combine all the ingredients in a slow cooker. Cover and cook on low for 7-8 hours, or until cooked to your desired heat and consistency. Top with tortilla chips, shredded cheddar, quark/sour cream, fresh cilantro, salsa, or your favorite garnish.

Serves 4.


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