This is the latest installment of Club BAKED. I'm really glad this recipe landed on a Saturday! What better way to start the weekend then with a cheesy, salty, slightly sweet muffin? Thanks to Billie who chose this delightful recipe. It's a great way to welcome Fall!
This recipe mixes together very easily and uses ingredients that are were already in my pantry and refrigerator (except for the pumpkin seeds). I omitted the seeds, but I can totally appreciate how they would add another layer of flavor and texture. I used muffin liners which stuck a little to the muffin, but next time I will skip those and just butter the heck out of my muffin trays. I love the mix of spices. The cayenne pepper and black pepper tingle on your tongue, but not too spicy. You could serve these cheesy muffins with chili or soup to brighten a cold winter evening.
I prefer to bake from a recipe that uses weight measurements because I think it's way more precise than measuring by volume. My wish for the third cookbook from BAKED is that they add weight measurements. I'm buying farm fresh eggs from a co-worker. The eggs are in a variety of sizes so I can't go by the generic "use 2 large eggs". I researched how much one large egg weighs and discovered that it should equal about 50 grams. I used 3 eggs which weighed a little more than 100 grams. Please BAKED guys, add weight measurements!
I've also discovered that I don't really like to take a lot of pictures during the baking process. It kind of ruins the zen-like baking experience I enjoy.
