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Blue and yellow Corn Muffins

1 c Unsifted all-purpose flour
1/2 c Yellow cornmeal
1/2 c Blue cornmeal (see Note)
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
3/4 c Buttermilk
6 tb Butter, melted
2 Large eggs
1 ts Vanilla extract

Heat oven to 375'F. Grease six 3-inch crown muffin-pan cups. Place 1/2 C of flour in each of 2 medium-size bowls. Add yellow cornmeal to flour in one bowl, blue cornmeal to other bowl. Add 1/2 t baking powder, 1/4 t baking soda, and 1/4 t salt to each bowl, stirring until well combined.

In small bowl, with wire whisk, combine buttermilk, butter, eggs, and vanilla. Divide buttermilk mixture evenly between yellow and blue cornmeal mixtures, stirring each just until moistened. (Do not overnix; batter should be lumpy.)

Using ice-cream scoop or large spoon, divide yellow and blue batters among muffin C , filling one side of C with each color. With fork, swirl batters to marbleize.

Bake 25 to 30 minutes or until centers spring back when lightly pressed with fingertip. Cool muffins in pan on wire rack 5 minutes. Remove muffins from pan and serve warm.

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