The recipe selection for Club: Baked this time was Pumpkin Cheddar Muffins. This recipe was chosen by Billie of Chocolate & Chakra so be sure to check out her blog for the recipe!
I moved from Long Island, New York to South Florida earlier this year and although it doesn't feel like fall here, it won't stop me from making fall dishes! When I first read over this recipe, I was excited because the combination of pumpkin and cheddar sounded delicious to me and perfect for fall. I love cheese and I love pumpkin, so I thought this savory muffin would be a winner for sure. Unfortunately, I didn't like them very much. It's just my opinion, but I strongly disliked the pumpkin cheddar pairing and you do taste both flavors when you eat one. I also tasted a hint of pepper at the end, which I did actually like. The best way to eat these muffins is hot, so I had one fresh out of the oven then ended up reheating the rest in the oven later as the book suggests. I did have a reheated one for dinner on the side of some butternut squash soup and If you ask me, dipping the muffin in the soup is the best (and perhaps the only) way to eat these! Sadly, they looked better than they tasted and I will not be making these again! Hope everyone else enjoyed these more than me!