Blue Corn Muffins
Makes 1 dozen large muffins or 20 small muffins
3/4 cup softened butter
1/3 cup sugar
5 large eggs
1/2 cup buttermilk
1 cup all-purpose flour
1 cup blue cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 cup fresh or frozen corn kernels
1 cup grated Monterey Jack cheese
1 cup grated cheddar cheese
1/3 cup roasted, peeled, diced green chile
Preheat oven to 375 degrees F. Grease muffin tins well or insert paper
liners.
In the bowl of a electric mixer, cream together the butter and sugar until smooth. In a separate bowl whisk together the eggs and buttermilk.
In another bowl mix together the dry ingredients. Add the dry ingredients to the butter and sugar. In a separate bowl whisk together the eggs and buttermilk. Slowly mix these ingredients with the dry mixture. Stir in the corn, cheese and chiles and make sure they are evenly distributed in the batter. Divide the batter among the tins and bake about 25 minutes, until just firm. Serve warm with butter.
Note: If the blue corn meal in unavailable, yellow or white cornmeal
may be substituted.
Side Bar: For a more savory muffin try adding 1/2 cup diced onion and
1 tablespoon minced garlic sauteed in 2 tablespoons olive or vegetable oil and 1 tablespoon Chimayo ground red chile to the batter when the corn and cheese are added, omitting the green chile. The results are superb.
