Blue Corn Muffins

Name: Blue Corn Muffins
Ingredients: 2 ounces (1/2 stick) unsalted butter; 3 tablespoons finely diced onion; 1 cloves garlic, finely chopped; 1/2 cup milk; 2 large eggs; 1/4 cup finely diced red bell pepper; 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

15 ingredients

8 steps

Ingredients

2 ounces (1/2 stick) unsalted butter
3 tablespoons finely diced onion
1 cloves garlic, finely chopped
1/2 cup milk
2 large eggs
1/4 cup finely diced red bell pepper
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

Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
2

In a small saucepan, melt the butter.
3

Add the onions and garlic and cook until soft.
4

In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro.
5

Whisk in the butter mixture.
6

In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar.
7

Mix into the liquid mixture.
8

Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.