Blue Corn Muffins

Julesong's Note:

Spicy blue corn muffins - delicious! Recipe is easily doubled, and they freeze well.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 12

• 8 tablespoons unsalted butter
• 4 tablespoons sugar
• 3 eggs
• 1 -2 poblano peppers or 1 -2 anaheim chili , roasted,peeled,seeded and chopped (about 1/2-1 cup)
• ¾ cup cooked corn (optional)
• ½ cup grated cheddar cheese
• ½ cup grated monterey jack cheese
• ½ cup flour
• ¾ cup blue cornmeal
• 1 teaspoon baking powder
• ¼ teaspoon dried ancho chile powder
• ¼ teaspoon garlic powder
• ½ teaspoon salt
• ¾ cup milk

Directions:

1. Preheat oven to 375 degrees F; grease a 12-muffin tin very well with butter.
2. With an electric mixer, cream together the butter and sugar; add the eggs and chopped peppers.
3. Add the cheeses, flour, cornmeal, baking powder, ancho, garlic, salt, milk, and corn (if using), and mix until blended (do not over-mix).
4. Pour the dough into the tin, dividing the portions evenly between the 12 muffins.
5. Bake at 375 degrees for 35-40 minutes or until a tester comes out clean; turn the muffins out to cool.
6. Makes 12 muffins.
7. Note: some people like corn muffins sweeter, so feel free to add more sugar to taste; jalapeno peppers are also good in this recipe, use as much as you like for the level of spiciness you prefer.

Reviews

[msmia]

5 stars for flavor! 3 stars for texture... a bit too greasy & the sides stuck to the muffin pan: we actually had to cut them out of the muffin pan but even then the centers were questionably underdone.... Thanks for the recipe: the flavor was yummy!