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Blue Corn Muffins Recipe
|All purpose flour||1 Cup (16 tbs)|
|Blue cornmeal||1 Cup (16 tbs) (For Tortillas Or For Atole)|
|Baking powder||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Butter/Margarine||1⁄8 Pound, melted (1/4 Cup)|
Serving size: Complete recipe
Calories 2014 Calories from Fat 750
% Daily Value*
Total Fat 85 g130.5%
Saturated Fat 45.7 g228.3%
Trans Fat 0 g
Cholesterol 599.7 mg
Sodium 2404.7 mg100.2%
Total Carbohydrates 269 g89.8%
Dietary Fiber 16.5 g65.9%
Sugars 58 g
Protein 49 g98.1%
Vitamin A 50.2% Vitamin C 0.12%
Calcium 145.8% Iron 76.9%
*Based on a 2000 Calorie diet
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.