Bloody Mary Muffins {MMAZ #22}

by Heather Blackmon on January 28, 2013 · 26 comments

Have you been looking forward to Vodka week as much as I have? A very different ingredient from the others we’ve had here on Meatless Mondays from A-Z and so much fun to play with! I knew early on that I wanted to do something related to my favorite brunch drink, but it took me some time to land on muffins as the solution.

I was really surprised when I googled “Bloody Mary Muffin”, I didn’t really see any others. How can this be? Surely someone must have thought of this idea before me. Maybe my google skills are slipping…

Regardless, I did find a recipe for tomato spice muffins that I used as the starting point for this week’s creation. I don’t make muffins often, so the proportions were something I needed a head-start on. I also planned a horseradish vodka cream sauce, but that recipe still needs a little work. For now, you’ll have to start with these muffins…which really need to topping at all!

Bloody Mary Muffins

by Heather Blackmon

Inspired by Taste of Home’s tomato spice muffins

Keywords: bake appetizer bread breakfast brunch vegan vegetarian soy-free nut-free tomato

Ingredients (24 large muffins)

4 cups all-purpose flour
2-1/2 cups sugar
1-1/4 teaspoons baking soda
1 teaspoon baking powder
2 teaspoon ghost pepper salt
1 teaspoon celery salt
1 teaspoon pepper
6 teaspoons Tabasco
3 teaspoon horseradish
1 teaspoon vegan Worcestershire sauce
7 tablespoons non-dairy Margarine melted and cooled
28 ounces whole peeled tomatoes
1/4 cup pepper vodka

Instructions

In a large bowl, combine the flour through pepper. Set aside

In a food processor, combine the flax seeds through Worcestershire sauce and process until smooth. Add tomato mixture to flour mixture and stir until just combined.

For full-size muffins:

Fill paper-lined muffin cups three-fourths full and bake for 20 minutes (if a toothpick comes out clean, they’re ready). Allow to cool slightly before removing.

For bite-size muffins:

Coat mini-muffin pans with cookie spray. Fill each three-fourths full and bake for 15 minutes (if a toothpick comes out clean, they’re ready). Allow to cool and loosen the edges of each with a butter knife.

This made so much batter, that I decided to fill the mini-muffin pans to reduce the amount of time I spent in the kitchen on Sunday. And honestly, I think those are my favorite. They are small enough to pop in your mouth – one bite – which is just fun. :)

We’ve got plenty of these to share now – maybe I’ll bring these to work to share. Or maybe I’ll eat them all myself. We’ll see how generous I’m feeling. :)