This week's SMS recipe was chosen by Hanaa of Hanaa's Kitchen. She's a splendid baker who has even won blue ribbons from the state fair for some of her yummy, baked creations. She's even added a tasty twist to this recipe. For this recipe, please check out her blog.
I enjoyed the ease and versatility of this muffin recipe. Instead of onions, sage and cheddar, you can mix and match your own ingredients, however this weeks combination was absolutely delicious. Although the rest of the SMS bakers altered their recipes with some interesting ingredients, I'm glad that I stuck to the original recipe. Next time I'll be more creative and bold. And BOLD with flavor these little babies were, with a kick of cayenne pepper to boot. These hearty muffins are the perfect accompaniment to a hot bowl of your favorite soup, or a cool, fresh garden salad, depending on the weather of course. They taste best when warm, with a pat of butter, and can be frozen for up to 3 weeks. They are very similar to drop biscuits, only cooked in a muffin tin. They remind me a little of those awsome biscuits from The Red Lobster. OMG! Have you had those? That's the only reason why I go there. Anyway, I hope that you try this recipe and enjoy them as much as I did.
