Blue Corn Muffins

Yield:
6 muffins
Level:
Easy
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
  • 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.

  • In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.

  • In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.

  • In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.

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


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