Blue Corn Muffins
1 cup each all-purpose flour and blue cornmeal for tortillas or for atole
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
1/4 cup (1/8 lb.) butter or margarine, melted Butter and honey In a bowl,
combine flour, cornmeal, sugar, baking powder, and salt. In another bowl, beat
eggs to blend with milk and butter. Pour liquids into dry mixture; stir just to
moisten. Spoon batter into 12 paper cup-lined or greased muffin cups (2 1/2-in.
size). Bake in a 400| oven until browned and a wooden pick inserted in centers
comes out clean, 18 to 20 minutes. Serve hot with butter and honey.
Or cool on racks, wrap airtight, and hold up to overnight; freeze to store
longer. Reheat on a baking sheet in 350| oven until warm, about 10 minutes.
Makes 12.