Blue Corn Muffins
“The Native Americans of the Southwest call blue corn Hopi corn and it has spiritual importance to them. It represents the rising sun and the beginning of life, wisdom and understanding. Blue cornmeal comes from the dried blue kernels of corn grown on plateaus and mesas in New Mexico and Arizona.”
from: One Perfect Bite
Blue Corn Muffins...from the kitchen of One Perfect Bite
Ingredients:
2 ounces (1/2 stick) unsalted butter
3 tablespoons onion, finely diced
1 clove 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 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
Directions:
1) Adjust a rack to middle-third of oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray. Set aside.
2) Melt butter in a small saucepan; add onions and garlic and cook until soft. Set aside to cool.
3) In a large mixing bowl, combine milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in butter mixture. Set aside.
4)In a separate bowl, combine cornmeal, flour, baking powder, soda, salt and sugar. Whisk to combine. Mix into the liquid mixture.
5) Divide batter evenly among the 6 muffins slots and bake for 16 minutes or until set, turning pan once for even baking. Yield: 6 muffins
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