Thursday, January 27, 2011

Blue Corn Muffins

Ingredients for blue corn muffins:
2 ounces (1/2 stick) unsalted butter
3 T onion, finely diced
1 cloves garlic, finely chopped
1/2 cup milk
2 large eggs
1/4 cup red bell pepper, finely diced
1 jalapeno peppers, finely diced
1/4 cup fresh or frozen corn, thawed
1 T finely chopped cilantro leaves
3/4 cup blue cornmeal (yellow cornmeal can be substituted)
1/2 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 T granulated sugar

Preparing the muffins:
Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.

In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.

In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.

In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.

Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.

Makes 6 muffins


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