To continue my pledge to use my Mesa Grill Cookbook more, I made Blue Corn Muffins as a complement for the Black Bean Chili from yesterday.
To begin, these muffins are versatile. The recipe from the book is titled "Mesa Grill Blue and Yellow Corn Muffins" giving you the option of making two batters to be shared in each muffin cup. The picture in the book was beautiful, but I decided that I wanted to take the "easy way out" and just make them with blue corn meal. Even this way they are beautiful to look at with flecks of red, green and yellow peeking out from the soft blue muffin.
The muffins are very moist - with 6 T of butter, they should be! The ingredients also meld together beautifully so that one does not stand out over any other
The recipe makes 12 very large muffins - actually I was able to make 15 and they are still a nice size. If you like corn muffins, try these!
Blue Corn Muffins (Adapted from Bobby Flay)
6 T unsalted butter
1/2 cup finely diced onion
4 cloves garlic, finely chopped
1 1/3 cup milk
4 large eggs
2 T honey
1/2 cup finely diced red bell pepper
2 jalapeno peppers, finely diced
1/2 cup fresh or frozen corn, thawed
2 tablespoon finely chopped cilantro leaves
2 cup blue cornmeal (can substitute yellow)
1 1/3 cup all-purpose flour
1 T baking powder
1/2 teaspoon baking soda
2 teaspoon salt
Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 12 slot muffin pan with non-stick vegetable spray.
In a small saucepan, melt the butter. Add the onions and garlic and cook until soft. Remove from heat and cool slightly
In a large mixing bowl, whisk together the milk, eggs, honey, 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 being careful not to overmix.
Divide the batter evenly among the muffins slots and bake for 16 minutes or until set. Let the muffins cool for 5 minutes in the pan, then remove to a cooling rack.