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Bloody Mary Muffins

January 28, 2013 By Heather Blackmon

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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.

Bloody Mary Muffins Vodka

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
Author: Heather Blackmon
Serves: 24
Ingredients
  • 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
  1. In a large bowl, combine the flour through pepper. Set aside
  2. 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.
  3. For full-size muffins:
  4. 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.
  5. For bite-size muffins:
  6. 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.
  7. Powered by
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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. 🙂

Bloody Mary Muffins Vegan

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. 🙂

Sprint2theTable

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And now it’s your turn. What creations did you come up with for Vodka week?!

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Questions for you:

  • How do you like your muffins – savory or sweet?
  • What do you think of brunch drinks turned muffins? I’ve got a few more ideas…

Filed Under: Recipes Tagged With: Breakfast

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Hi! I’m Heather, a yoga & wellness teacher based in Colorado... Read More…

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