Grill's Blue Corn Muffins
Yield: 6 muffins
ounces (1/2 stick) unsalted butter
Tablespoons onion, finely diced
clove garlic, finely chopped
cup red bell pepper, finely diced
jalapeño pepper, finely diced
cup fresh or frozen corn, thawed
Tablespoon cilantro leaves, finely chopped
cup blue cornmeal (can substitute yellow)
cup all-purpose flour
1/2teaspoons baking powder
teaspoon baking soda
Tablespoon granulated sugar
a rack in the middle of the oven and preheat to 400°F. Grease
a 6-slot muffin pan with non-stick vegetable spray.
In a small saucepan, melt the butter. Add the onions and garlic
and cook until soft.
In a large mixing bowl, whisk together the milk, eggs, bell pepper,
jalapeño, corn and cilantro. Whisk in the butter mixture.
In a separate bowl, stir together the cornmeal, flour, baking
powder, soda, salt and sugar. Mix into the liquid mixture.
Divide the batter evenly among the muffins slots and bake for
16 minutes or until set, turning the pan once for even baking.
When these muffins are day-old they are great for stuffing.
Have a cup of coffee with your muffins.