Bloody Mary Muffins

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.

AmountMakes about 1 dozen.

Ingredients & Tools
Instructions

Ingredients

1-1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup bloody mary mix
1/2 cup Tito's Vodka
1/4 cup vegetable oil
2 tablespoons tomato paste
1 tablespoon Hot sauce
2 eggs, lightly beaten
1/2 cup seeded chopped roma tomato
6 tablespoons butter, softened
1/4 cup finely chopped pimento-stuffed olives
1/4 teaspoon celery seed

Tools
12 Cup Muffin Pan
10 x 16 Non-Stick Cooling Rack
large bowl
medium bowl
Scoop-it Measuring Cups
Scoop-it Measuring Spoons
Cyclone Whisk
Silicone Spatula

Instructions

Click to mark complete

Preheat oven to 400°F. Prepare muffin pan with vegetable pan spray.
In large bowl, whisk together flour, cornmeal, sugar, baking powder and salt.
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.
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.
For butter, stir together butter, hot sauce, chopped olives and celery seed in medium bowl until well combined. Serve with warm muffins.