Savory muffins with sweet tomato jam, vodka, olives and  pine nuts are a surprisingly  delicious addition your  New Year’s Day “Morning After” breakfast buffet.

Bloody Mary Muffins

By Sue Lau | Palatable Pastime

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It’s time for #MuffinMonday again and this month we are a little late since we postponed the recipes to today because of the Christmas holiday. I am finishing out the year with something that reminds me of New Years Day which is a Bloody Mary cocktail albeit this one is a muffin!

I’ve added all the ingredients that are applicable to that drink so that the flavor does remind. The pine nuts are extra but they do go with the taste and round that out.

As savory muffins go these will be perfect for a New Year’s Day brunch, especially with something like scrambled eggs or frittata.

The ingredients does seem a bit pesky being long, but we have to build the flavors for our own bloody mary mixer in there, so to speak. I really enjoyed these and thought they were a great change of pace not being sweet. I do like savory breads. I hope you like them as much as I do.

Bloody Mary Muffins

• Servings: 12
• Time: 30mins
• Difficulty: easy
• Print

Ingredients:

• 1/4 cup vodka
• 2 tablespoons olive brine/juice
• 1 tablespoon fresh lemon  juice
• 1 teaspoon Tabasco sauce
• 2  tablespoons tomato paste
• 1/3 cup olive oil
• 2 large eggs
• 1/2  cup tomato jam
• 1 teaspoon grated horseradish
• 1/2 teaspoon Worcestershire sauce
• 1/3 cup fine grain yellow corn meal (masa harina)
• 1 cup all-purpose flour
• 1 tablespoon dried celery flakes
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon celery seed
• 1/3 cup oil-packed sun-dried tomatoes, finely chopped
• 1/4 cup pimiento-stuffed green olives, chopped
• 2 tablespoons toasted pine nuts

Method:

1. Preheat oven to 350°F.
2. Stir together the vodka, olive brine, lemon juice, Tabasco sauce and tomato paste just to thin out the paste enough to mix with other ingredients, then add all other ingredients except the pine nuts and stir just enough to blend.
3. Grease a 12-cup muffin tin and divide the batter in it.
4. Top batter with pine nuts, pressing down lightly so they stick.
5. Bake for twenty minutes or until  a toothpick can be inserted and removed clean.
6. Cool in pan five minutes, then turn out and finish cooling on a wire rack.

From the kitchen of palatablepastime.com

Muffin  Monday

December 2017

Special edition of Muffin Monday on Wednesday because of Christmas.

We’re using Christmas leftovers or making something special for New Year’s Eve/Day.  They’re all good.

• Black-Eyed Pea Bacon Muffins from Food Lust People Love
• Bloody Mary Muffins from Palatable Pastime
• Chicken and Corn Muffins from Passion Kneaded
• Ham, Broccoli and Cheese Corn Muffins from A Day in the Life on the Farm
• Shallot and Gruyère Cheese Muffins from Karen’s Kitchen Stories