TWD-Savory Corn and Pepper Muffins

This week's Tuesday's with Dorie recipe-Savory Corn and Pepper Muffins was chosen by Rebecca over at Ezra Pound Cake. It was a relief to have a savory, quick pick this week. A small break from the rich and decadent desserts!
You can find the recipe over at Rebecca's blog.
I decided to take this a step further and make these healthy corn muffins, well, at least a little bit healthier. I halved the recipe to start off with and made mini-muffins. I had to test out my new silicone mini-heart muffin mold a few weeks before Valentine's day, just to see if the muffins even ending up looking like hearts. Only half of them were baked in that silicone mold and the other half I baked in my plain old, mini-muffin silicone mold.
I also replaced half of the melted butter with plain yogurt and increased the amount of corn and chopped red bell pepper. I omitted the jalepeno and used a whole egg, instead of just the yolk. I also used reduced-fat buttermilk and reduced the sugar by half. I really didn't want a sweet cornbread taste with all the other savory components that were going on in these little guys.
Overall, we liked them. Perfect size to pop in your mouth. We enjoyed them for an afternoon snack. To see what the other TWDer's did with this recipe, go check out the Tuesday's with Dorie blogroll. And don't forget to come back next week because yours truly- yes, me- I chose next week's recipe!

Coming Tomorrow- Beet Risotto with Roasted Asparagus