Blue Corn Muffins Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| 1 cup blue cornmeal for tortillas or for atole | ||
| Sugar | 2 Tablespoon | |
| Baking powder | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Eggs | 2 Large | |
| Milk | 1 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Butter and honey | ||
Directions
In a bowl, stir together flour, cornmeal, sugar, baking powder, and salt.
In another bowl, beat eggs, milk, and the 1/4 cup butter until blended.
Pour liquids into dry mixture; stir just to moisten.
Grease twelve 2 1/2-inch muffin cups (or line with paper baking cups); spoon in batter.
Bake in a 400° oven until tops of muffins are browned and a slender wooden pick inserted in centers comes out clean, 18 to 20 minutes.
Serve hot with butter and honey.
If made ahead, let cool on racks; then wrap airtight and hold at room temperature until next day (freeze for longer storage).
To reheat, arrange muffins (thawed if frozen) on a baking sheet; place in a 350° oven until warm, about 10 minutes.
In another bowl, beat eggs, milk, and the 1/4 cup butter until blended.
Pour liquids into dry mixture; stir just to moisten.
Grease twelve 2 1/2-inch muffin cups (or line with paper baking cups); spoon in batter.
Bake in a 400° oven until tops of muffins are browned and a slender wooden pick inserted in centers comes out clean, 18 to 20 minutes.
Serve hot with butter and honey.
If made ahead, let cool on racks; then wrap airtight and hold at room temperature until next day (freeze for longer storage).
To reheat, arrange muffins (thawed if frozen) on a baking sheet; place in a 350° oven until warm, about 10 minutes.
Chef
