2 Reviews

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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Susie D August 03, 2012

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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Mia in Germany September 21, 2011
Mesa Grill Blue Corn Muffins (Gluten Free)