Okay, so I couldn't resist trying a little Spanish there. For those of you who know French instead of Spanish, Pequeño means small :-). That's my back to school lesson from the Desert Southwest....and here are my adorable little muffins that I will serve with my favorite Anazasi Bean Soup. Pinto beans were my mom's soup bean of choice when I was growing up, but I discovered these little jewels on our vacation last year in Colorado. They don't take as long to cook and have a slightly sweeter flavor. They are delicious, nutritious, and perfect for a busy Monday.
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| Pequeño Jalepeño Corn Bread Muffins |
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| Beautiful Anazasi Beans from Colorado |
In less that 5 minutes these sweet little morsels were ready to enjoy. I made using my new handy dandy babycakes mini cupcake maker that I found through
The Daily Grommet last week. I can smell the beans simmering away in the crock pot. A nice chopped green salad chock full of fresh crunchy vegetables will compliment this super easy meal just perfectly.
I am SO ready for soup and cornbread season! I'm a Texas gal so I can definitely handle the heat from the jalapenos.
ReplyDeletejenn from muchtomydelight.blogspot.com
Me too, that looks delicious!
ReplyDeleteThanks for the sweet comment on my site...much appreciated!
ReplyDeleteI too am ready for soup and how cute are those little corn muffins. So glad I found your site from Tweedle Dee I am now one of your followers too!
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