BLUE CORN MUFFINS
Provided by Food Network
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Grease the muffin tins. Cream together the butter and sugar with an electric mixer or food processor. Add the eggs, milk, jalapenos, and cheeses, mixing well after each addition. Sift together the flour, cornmeal, baking powder, and salt. Spoon the dry mixture into the batter about 1/3 at a time, again mixing well after each addition. Stir in the poppy seeds at the end.
- Line each muffin tin with 2 criss-cross strips of corn husks. Spoon the batter into the prepared muffin tins. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
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William Robertson
robertson-william49@hotmail.comThese muffins are a great way to start the day. They're filling and flavorful, and they give me a boost of energy.
Royal Dede
royaldede@yahoo.comI'm so glad I found this recipe! I've been looking for a healthy and delicious muffin recipe for ages. These muffins are perfect.
Gacha Furry
furrygacha15@yahoo.comThese muffins are a bit too dense for my taste. I think I'll try using a different type of cornmeal next time.
life Ahmed
l_ahmed89@yahoo.comI love that this recipe uses honey instead of sugar. It gives the muffins a slightly sweet flavor without being too overpowering.
Charles Umbro
charles.u32@hotmail.comThese muffins are perfect for a party or potluck. They're easy to make ahead of time, and they always disappear quickly.
Rashida Raouf
r10@yahoo.comI'm not a big fan of blue cornmeal, but I decided to give this recipe a try anyway. I was pleasantly surprised! The muffins were moist and flavorful, and the blue cornmeal gave them a unique twist.
Richard S Barnes
r@gmail.comThese muffins are so good! I can't believe they're gluten-free. I'm definitely going to be making these again and again.
Sheraz akram
sheraza52@hotmail.comI'm allergic to nuts, so I was disappointed to see that this recipe calls for walnuts. I'm going to try making them without the walnuts, and I'll let you know how they turn out.
xenon reflex
xenon.reflex43@hotmail.co.ukThese muffins are a great way to get kids to eat their vegetables. My kids love the blue color, and they don't even realize they're eating cornmeal.
Lexi Lexi
llexi53@yahoo.comI'm so glad I found this recipe! I've been looking for a good blue corn muffin recipe for ages.
Rija Rajpoot
rajpoot@yahoo.comThese muffins are a bit pricey, but they're worth it for a special occasion. They're so delicious and unique.
Simon Asamin
a_s53@yahoo.comThese muffins are a great way to use up leftover cornmeal. I love that they're so versatile - you can add in any kind of mix-ins you like.
Kristin Peaden
peaden_k70@hotmail.comI love the color of these muffins! They're so unique and eye-catching.
Fazal Fazalsial
fazalsial_fazal@yahoo.comThese muffins are a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Adrianah Gomez
a-gomez86@yahoo.comI'm not sure what went wrong, but my muffins turned out dry and crumbly. I followed the recipe exactly, so I'm not sure what I did wrong.
Rejaul Karim
rejaul_k2@gmail.comThese muffins are perfect for a quick and easy breakfast or snack. I love that they're also gluten-free.
Keeley VanDon
vandon.keeley95@hotmail.comI was a little hesitant to try these muffins because I'm not a big fan of cornbread, but I'm glad I did! They're so light and fluffy, and the blue cornmeal gives them a really unique flavor.
Juan Perez
j34@hotmail.comThese muffins are so easy to make! I love that I can just mix all the ingredients together and pop them in the oven.
Saumitro Mistry
saumitro_mistry60@hotmail.comI love how moist and fluffy these muffins are. The blue cornmeal gives them a slightly nutty flavor that I really enjoy.
Andres Quimbayo
aquimbayo60@yahoo.comThese blue corn muffins were a hit at my last potluck! Everyone loved the unique flavor and beautiful color. I'll definitely be making them again soon.