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Bloody Mary Muffins Recipe


Stir things up with a breakfast muffin that's infused with a spicy bloody Mary mix and spiked with Tito's vodka. Add a splash of hot sauce to wake up your taste buds, fresh-chopped Roma tomatoes and traditional bloody Mary garnishes like chopped pimento-stuffed olives and celery seed. Pair 'em with a stiff Bloody Mary like Tito's MDT - the most delicious morning-after breakfast.
Makes: Makes about 1 dozen.

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Step 1

Preheat oven to 400°F. Prepare muffin pan with vegetable pan spray.

Step 2

In large bowl, whisk together flour, cornmeal, sugar, baking powder and salt.

Step 3

In medium bowl, whisk together bloody mary mix, vodka, oil, tomato paste and hot sauce. Stir bloody mary mixture and eggs into flour mixture until just combined. Fold in chopped tomato. Divide batter evenly into prepared pan.

Step 4

Bake 15-17 minutes or until golden brown on edges and a toothpick inserted in center comes out clean. Cool muffins in pan on cooling grid 5 minutes. Remove from pan.

Step 5

For butter, stir together butter, hot sauce, chopped olives and celery seed in medium bowl until well combined. Serve with warm muffins.

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Ingredients

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all-purpose flour

1-1/2 cups all-purpose flour

yellow cornmeal

3/4 cup yellow cornmeal

granulated sugar

1 tablespoon granulated sugar

baking powder

2 teaspoons baking powder

salt

1/2 teaspoon salt

bloody mary mix

3/4 cup bloody mary mix

Tito's Vodka

1/2 cup Tito's Vodka

vegetable oil

1/4 cup vegetable oil

tomato paste

2 tablespoons tomato paste

Hot sauce

1 tablespoon Hot sauce

eggs, lightly beaten

2 eggs, lightly beaten

seeded chopped roma tomato

1/2 cup seeded chopped roma tomato ((about 1 large))

butter, softened

6 tablespoons butter, softened

finely chopped pimento-stuffed olives

1/4 cup finely chopped pimento-stuffed olives

celery seed

1/4 teaspoon celery seed

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large bowl

large bowl

medium bowl

medium bowl

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