Blue Corn Chile Bacon Muffins Recipes

BLUE CORN CHILE BACON MUFFINS

Steps:

• Preheat oven to 425°F.
• Grease muffin tins.
• Mix together dry ingredients (flour- salt).
• Combine the rest of the ingredients in large bowl (buttermilk - jalapeños).
• Stir in dry ingredients.
• Pour into muffin tins.
• Bake for 20-25 minutes.

HEALTHY BLUE CORN MUFFINS

Steps:

• Combine dry ingredients in a medium mixing bowl. Whisk till well mixed.
• Combine wet ingredients in a measuring cup; whisk till well mixed. Add to dry ingredients.
• Scoop into greased muffin tins (a scant 1/4 cup each).
• Bake at 400 deg. F. for 12-15 minutes, till done.

BACON AND SCALLION CORN MUFFINS

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners.
• In a large nonstick skillet, cook the bacon, over medium heat until crisp and brown. Transfer the bacon to paper towels; drain and cool.
• In a large bowl, whisk together the buttermilk, hot sauce and eggs. Combine the cornmeal, flour, sugar, baking powder, salt and pepper in a food processor. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal. Pour the dry ingredients over the buttermilk mixture. Scatter the bacon and green onions over the batter. Using a thin, flexible spatula, fold the batter together, scraping up the liquids from the bottom each time and turning the bowl as you fold. Do not over-fold; some dry patches are fine. Using a rounded 1/3 cup of batter for each muffin, fill the paper liners.
• Bake until puffed and browning at edges, and a tester inserted into the center comes out clean, 18 to 20 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.

BLUE CORN MUFFINS

Steps:

• Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
• In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
• In a large mixing bowl, whisk together the milk, eggs, 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.
• Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.

BLUE CORN MUFFINS

Steps:

• Preheat oven to 375 degrees F; grease a 12-muffin tin very well with butter.
• With an electric mixer, cream together the butter and sugar; add the eggs and chopped peppers.
• Add the cheeses, flour, cornmeal, baking powder, ancho, garlic, salt, milk, and corn (if using), and mix until blended (do not over-mix).
• Pour the dough into the tin, dividing the portions evenly between the 12 muffins.
• Bake at 375 degrees for 35-40 minutes or until a tester comes out clean; turn the muffins out to cool.
• Makes 12 muffins.
• Note: some people like corn muffins sweeter, so feel free to add more sugar to taste; jalapeno peppers are also good in this recipe, use as much as you like for the level of spiciness you prefer.