Blue Corn Muffins

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

• Ready In: 50 mins
• Serves: 12

Ingredients

• 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)
• 3⁄4 cup  cooked corn (optional)
• 1⁄2 cup  grated cheddar cheese
• 1⁄2 cup  grated monterey jack cheese
• 1⁄2 cup flour
• 3⁄4 cup  blue cornmeal
• 1  teaspoon baking powder
• 1⁄4 teaspoon dried ancho chile powder
• 1⁄4 teaspoon garlic powder
• 1⁄2 teaspoon salt
• 3⁄4 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.