Its Game of Thrones week!! I remember when the show first started, my husband was super excited and I was like ‘meh’. I’ve never read the books, so I wasn’t super invested…at first.
Then we started having viewing parties every Sunday night. I will be honest, there have been some awkward scenes to view with family and friends but sharing my couch has been just as magical as sharing my kitchen. We have themed foods, make some tea, watch the show, and then discuss. In fact, the Sunday night tradition has continued between seasons, giving us a chance to discover new shows and movies. Who knew a TV show could be so communal and social??
Getting ready for the premier on Sunday I have a few recipes in mind, but I’m starting with these muffins, the Muffins of Ice + Fire. Representing Jon Snow (ice), we have a glazed lemon poppy seed corn muffin. I had to do lemon for Sansa too, obvi. Representing Dany (fire) we have a Roasted Jalapeno Cheddar Corn muffin. Both are delicious.
It is known.
I used a few boxes of Jiffy cornbread mix and modified the recipe. You could use whatever tried and true corn muffin recipe you prefer, but you can’t beat a .50 box of convenience! Each box makes about 6-8 muffins depending on the size of your muffin pan. So if you’re recipe makes more batter, you may want to increase the modifications accordingly.
If you are wanting to go all out for your viewing party, here are some fun Game of Thrones food/drink items I found on Amazon (affiliate links):
Muffins of Ice + Fire
Lemon Poppy Seed Corn Muffins
Ingredients:
- 1 box Jiffy Corn Muffin Mix
- 1 egg
- 1/4 nonfat, plain Greek yogurt
- Zest of 1 lemon
- Juice of 1 lemon, divided
- 1 tbsp honey
- 1/2 tsp poppy seeds, plus a pinch more for glaze
- 1 cup powdered sugar
- 1/2 tsp vanilla
- Pinch of salt
Steps:
- Preheat oven to 400°,
- Combine mix, egg, yogurt, lemon zest, juice of 1/2 lemon, honey and 1/2 tsp poppy seeds.
- Coat muffin pan with nonstick spray, or butter, or whatever greasing agent you prefer.
- Fill each muffin cup about 2-3 full.
- Bake for 18-20 minutes, until muffins are golden brown. Remove and let them cool.
- Once muffins are cooled, make the lemon glaze. Combine powdered sugar, the rest of the lemon juice, pinch of poppy seeds (enough to see throughout the mixture), vanilla and pinch of salt.
- Dip the muffin top into the bowl of glaze and then set them on a drying rack, allowing the glaze to drip down and set.
Roasted Jalapeno + Cheddar Corn Muffins
Ingredients:
- 1 box Jiffy Corn Muffin Mix
- 1 egg
- 1/4 nonfat, plain Greek yogurt
- 1/4 cup grated cheddar cheese (I packed the cheese into the measuring cup, so it was a FULL 1/4 cup), plus more for topping
- 2 roasted jalapenos, 1 diced + 1 sliced. See how to roast peppers HERE.
Steps:
- Preheat oven to 400°,
- Combine mix, egg, yogurt, 1/4 cup cheddar cheese, 1 roasted jalapeno (diced).
- Coat muffin pan with nonstick spray, or butter, or whatever greasing agent you prefer.
- Fill each muffin cup about 2-3 full.
- Top with extra cheese and slices of roasted jalapeno.
- Bake for 18-20 minutes, until muffins are golden brown. Remove and let them cool.
Great delivery. Great arguments. Keep up the amazing spirit.
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If you are even remotely interested, feel free to shoot me an e mail.
Feel free to send me an email at saltandryefood@gmail.com and we can chat about it!
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