Blue corn muffins are a perfect addition to breakfast. Try this recipe from the Jalapeno Cafe.(makes 1 dozen)
Ingredients:
- 1 cup all purpose flour
- 1 cup blue corn meal for tortillas or for atole
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup milk
- 1/4 cup butter, melted
Directions:
Heat oven to 400 degrees. Generously grease a twelve cup muffin pan and place in oven to heat while preparing batter.
In a bowl, stir together flour, cornmeal, sugar, baking powder and salt. In another bowl beat eggs, milk and melted butter, until blended. Pour liquid into dry mixture, stir just to moisten.
Remove muffin pan from oven and spoon in batter.
*Make sure muffin pan is very hot when spooning in batter, this will keep the muffins from sticking to pan when you remove them.
Bake 18 to 20 minutes until tops browned.
Remove from oven and turn out muffins to plate. Serve with butter and honey.
Visit the Jalapeno Cafe for more recipes!
In a bowl, stir together flour, cornmeal, sugar, baking powder and salt. In another bowl beat eggs, milk and melted butter, until blended. Pour liquid into dry mixture, stir just to moisten.
Remove muffin pan from oven and spoon in batter.
*Make sure muffin pan is very hot when spooning in batter, this will keep the muffins from sticking to pan when you remove them.
Bake 18 to 20 minutes until tops browned.
Remove from oven and turn out muffins to plate. Serve with butter and honey.
Visit the Jalapeno Cafe for more recipes!
Labels: baking, blue corn, blue corn muffins, breakfast, Cooking for kids, Jalepeno Cafe, muffins, snack, spatulatta