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    You are in: Home / Recipes / Mesa Grill Blue Corn Muffins (Gluten Free) Recipe
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    Mesa Grill Blue Corn Muffins (Gluten Free)

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    2 Total Reviews

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    • on August 04, 2012

      Very good & truly blue! I had a bag of blue cornmeal in the pantry & a curious beginner cook so the two set forth with this recipe. I can't comment on the gluten free aspect as we used regular flour & omitted the xanthan gum. The batter was a tiny bit thin, but still rose into nice muffins. The addition of red pepper, jalapeno, cilantro, & corn is what makes these special. Next time I might add a small amount of splenda as we prefer slightly sweet cornbread. Served with picadillo one night & soup the next. Thank you for sharing this keeper! :-)

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    • on September 22, 2011

      Fabulous muffins to go along with soup! I used almond milk and "ordinary" pepperoni instead of Jalapenos, and they turned out so wonderful. Also I added some turkey bacon to half of the batch. Comparing both I must say that I preferred the ones without and DH preferred the ones with bacon LOL I will definitely make them again, thanks for posting!
      Made for Second Annual Tailgate Party of the Diabetes Forum.

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    Nutritional Facts for Mesa Grill Blue Corn Muffins (Gluten Free)

    Serving Size: 1 (113 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 249.0
    Calories from Fat 100
    Total Fat 11.1 g
    Saturated Fat 6.0 g
    Cholesterol 85.1 mg
    Sodium 376.6 mg
    Total Carbohydrate 31.5 g
    Dietary Fiber 2.6 g
    Sugars 3.3 g
    Protein 6.9 g

    The following items or measurements are not included:

    xanthan gum


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