Jalapeno Blue Corn Muffins
Ingredients:
1 cup all purpose flour
1 cup blue corn meal for tortillas or for atole
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 jalapeno peppers chopped
2 large eggs
1 cup milk
1/4 cup butter, melted
Directions:
Heat oven to 400 degrees. Generously grease a twelve cup muffin pan and place in
oven to heat while preparing the batter.
In a bowl, stir together flour, cornmeal, sugar, baking powder,pepper and salt.
In another bowl beat eggs, milk and melted butter, until blended. Pour liquid
into dry mixture, stir just to moisten.
Remove muffin pan from oven and spoon in batter (Make sure muffin pan is very
hot when spooning in batter, this will keep the muffins from sticking to pan
when you remove them). Bake 18 to 20 minutes until tops browned.
Remove from oven and turn out muffins to plate. Serve with butter and honey.
This recipe for Jalapeno Blue Corn Muffins serves/makes 1 dozen.