Blue Corn Muffins

From Routh Street Cafe, Dallas, TX.

• Ready In: 55 mins
• Yields: 24 muffins, approximately

Ingredients

• 1⁄2 cup  diced red bell pepper
• 1⁄2 cup  diced yellow bell pepper
• 1⁄4 cup  diced onion
• 1  tablespoon  vegetable oil
• 1⁄4 cup butter or 1⁄4 cup margarine, plus
• 2  tablespoons butter or 2  tablespoons margarine
• 1⁄2 cup shortening
• 1 1⁄2 cups  blue cornmeal
• 1  cup all-purpose flour
• 1⁄3 cup sugar
• 1  tablespoon baking powder
• 1  teaspoon salt
• 2  large eggs, beaten
• 1  cup milk
• 1⁄2 cup half-and-half
• 1  cup  diced cooked ham

Directions

1. Saute/stir peppers and onion in hot oil until tender; set aside.
2. Add butter and shortening to a saucepan; melt over low heat; set aside to cool.
3. In a large bowl, combine cornmeal and the next 4 ingredients; mix well and set aside.
4. In a bowl, combine eggs, milk, half-and-half, and ham; stir in sauteed vegetables and melted butter/shortening mixture.
5. Add to dry ingredients, stirring mixture just until moistened.
6. Spoon batter into greased and floured muffin pans, filling 3/4 full.
7. Bake in a 350° oven for 20-25 minutes.