Blue Cornmeal Muffins
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4 T. unsalted butter ¼ c. finely diced red onion 2 cloves garlic, finely chopped ½ c. milk 2 large eggs 1 T. honey ¼ c. finely diced red bell pepper 1 jalapeno pepper, finely diced ¼ c. fresh or thawed frozen corn 1 T. finely chopped cilantro ¾ c. blue or yellow cornmeal ½ c. all purpose flour 1 ½ tsp. baking powder ¼ tsp. baking soda ¼ tsp. salt |
Set a rack in the middle of the oven and preheat to 400 degrees F. Place paper liners in twelve cups of a muffin pan. Melt butter in a small saucepan. Add the onion and garlic and cook, stirring, until soft. In a large mixing bowl, whisk together the milk, eggs, honey , bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture. Stir together the cornmeal, flour, baking powder, soda,
and salt. Mix into the liquid
mixture. Divide the batter evenly
among the muffin cups and bake for 16 minutes or until set. Turn pan once for even baking. A Bobby Flay recipe. (Note: if making a
double recipe, make one batch of batter with blue cornmeal and one with
yellow cornmeal. Spoon some of each
kind of batter in each muffin cup.) |