BLUE CORN MUFFINS RECIPES

Name: Blue Corn Muffins
Yield: 6 muffins
Ingredients: 2 ounces (1/2 stick) unsalted butter; 3 tablespoons finely diced onion; 1 cloves garlic, finely chopped; 1/2 cup milk; 2 large eggs; 1/4 cup finely diced red bell pepper; 1 jalapeno peppers, finely diced; 1/4 cup fresh or frozen corn, thawed; 1 tablespoon finely chopped cilantro leaves; 3/4 cup blue cornmeal (can substitute yellow); 1/2 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon granulated sugar

BLUE CORN MUFFINS RECIPE | BOBBY FLAY | FOOD NETWORK

Blue Corn Muffins Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Categories side-dish

Yield 6 muffins

Number Of Ingredients 15

Ingredients

2 ounces (1/2 stick) unsalted butter
3 tablespoons finely diced onion
1 cloves garlic, finely chopped
1/2 cup milk
2 large eggs
1/4 cup finely diced red bell pepper
1 jalapeno peppers, finely diced
1/4 cup fresh or frozen corn, thawed
1 tablespoon finely chopped cilantro leaves
3/4 cup blue cornmeal (can substitute yellow)
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon granulated sugar

Steps:

Set a rack in the middle of the oven and preheat to 400 degrees 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, jalapeno, 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.

BLUE CORNMEAL MUFFINS RECIPE - BETTYCROCKER.COM

Blue Cornmeal Muffins Recipe - BettyCrocker.com image

Looking for classic bread made with blue cornmeal? Then try these flavorful muffins that are ready in 40 minutes. Perfect if you love Southwest cuisine.

Provided by Betty Crocker Kitchens

Total Time 40 minutes

Prep Time 15 minutes

Yield 14

Number Of Ingredients 9

Ingredients

1 1/4 cups blue or yellow cornmeal
1 cup Gold Medal™ all-purpose flour
1/4 cup vegetable oil
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
2 eggs

Steps:

Heat oven to 450°F. Grease bottoms only of 14 medium muffin cups with shortening, or line with paper baking cups. In large bowl, mix all ingredients with spoon; beat vigorously 30 seconds. Fill muffin cups about 7/8 full.
Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan. Serve warm.

Nutrition Facts : Calories 140 , CarbohydrateContent 18 g, CholesterolContent 30 mg, FatContent 1 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 1 g, ServingSize 1 Muffin, SodiumContent 320 mg, SugarContent 2 g, TransFatContent 0 g

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