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Blue Corn Muffins

2 ounces unsalted butter - (1/2 stick)
3 tablespoons finely diced onion
1 garlic clove -- finely chopped
1/2 cup milk
2 large eggs
1/4 cup finely-diced red bell pepper
1 jalapeņo peppers -- finely diced
1/4 cup fresh or frozen corn -- thawed
1 tablespoon finely-chopped cilantro leaves
3/4 cup blue cornmeal (can substitute yellow)
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon granulated sugar

Set a rack in the middle of the oven and preheat to 400 degrees. 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, jalapeņo, 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.

This recipe yields 6 muffins.

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