Blue Corn Muffins Recipes

BASIC CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
• Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

BLUE CORN CORNBREAD MUFFINS RECIPE BY TASTY

Steps:

• Make the herbed honey butter: In a medium bowl, combine the butter, honey, parsley, thyme, and salt. Using a rubber spatula, mix all the ingredients until smooth and incorporated, about 3 minutes. Scoop the butter onto a piece of plastic wrap and roll into a log, then wrap tightly. Refrigerate for at least 1 hour, or overnight.
• Make the cornbread muffins: Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with nonstick spray.
• In a medium bowl, mix together the cornmeal, flour, sugar, salt, baking soda, and baking powder.
• In a large bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth.
• Fold the dry ingredients into the buttermilk mixture until fully combined, then add the frozen corn and mix to incorporate. The batter will be lumpy.
• Divide the batter between the prepared muffin cups, filling each about ¾ of the way.
• Bake the muffins for 18-20 minutes, or until the tops are just slightly golden and a toothpick inserted in the center of a muffin comes out clean.
• Serve the muffins warm with the herbed honey butter.
• Enjoy

BLUE CORNMEAL MUFFINS

Steps:

• Heat oven to 450°F. Grease bottoms only of 14 medium muffin cups with shortening, or line with paper baking cups. In large bowl, mix all ingredients with spoon; beat vigorously 30 seconds. Fill muffin cups about 7/8 full.
• Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan. Serve warm.

BERRY-BLUE CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, combine flour, cornmeal, sugar, salt, baking powder and baking soda. In a separate bowl, beat together oil, vanilla and egg. Stir egg mixture into dry ingredients alternating with the buttermilk just until moistened. Gently fold in the blueberries. Spoon batter into prepared muffin tins.
• Bake in preheated oven for 20 to 25 minutes, until golden. Serve warm.

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.

SANTA FE BLUE CORN MUFFINS

Steps:

• Preheat the oven to 375ºF. In the bowl of an electric mixer, cream together the butter and sugar. Add the eggs and chopped green chile. Add the corn, cheeses, flour, cornmeal, baking powder, salt, and milk, and mix just until blended.
• Divide the muffin dough into 12 pieces and place in a well-greased, 12-muffin pan. Bake in the oven for 35 to 40 minutes or until a cake tester comes out dry. Turn the muffins out onto a rack to cool.

JALAPENO BLUE-CORN MUFFINS

Steps:

• Preheat the oven to 400 degrees.
• Heat the shortening in a skillet and when it is melted pour it into a small bowl.
• Heat the butter in the skillet and pour six tablespoons of it into the bowl with the shortening. Let the mixture stand until cool.
• To the three tablespoons of butter remaining in the skillet add the red pepper, green pepper, jalapeno or serrano peppers and garlic. Cook, stirring, about two minutes. Remove from the heat.
• Beat the eggs in a mixing bowl and add the cooled shortening and butter mixture. Beat well.
• Put the buttermilk in a cup and add the baking soda. Stir this into the egg mixture.
• Sift together the flour, cornmeal, sugar, salt and baking powder into a mixing bowl.
• Pour the shortening mixture into the cornmeal and stir. Add the pepper mixture and blend thoroughly.
• Lightly butter the inside of a 12-cup muffin tin. Spoon batter into each cup until about two-thirds full.
• Place the tin in the oven and bake 20 to 25 minutes or until muffins are nicely browned.

BLUE CORNMEAL HONEY MUFFINS

Steps:

• Preheat the oven to 400 degrees
• In a large mixing bowl, combine flour, cornmeal, baking powder, salt, and sugar
• In another mixing bowl, combine milk, eggs, honey, and melted butter.
• Add the liquid ingredients to the dry ingredients. Mix to just combine. Don't over mix. It's ok if there are lumps.
• Spray with cooking spray to keep the muffins from sticking. Evenly distribute the batter to a 12 cup muffin pan.
• Bake for 13-15 minutes or until a toothpick comes out clean.
• Remove from the muffin pan as soon as you can handle them.

GLUTEN-FREE BLUE CORN BLUEBERRY CHOCOLATE MUFFIN RECIPE

Steps:

• Preheat the oven to 375°F, and line muffin pans with paper cups. (You will need about 18.)
• In a large mixing bowl, combine the cornmeal, flour, baking powder, 2 teaspoons of the cinnamon, and the salt. Mix until blended. Add the blueberries and chocolate to the bowl and gently toss to be sure they are all coated with the dry ingredients. Set aside.
• In another mixing bowl, combine the oil with the sugar, milk, sour cream, vanilla and eggs. Whisk everything together until it's a smooth mixture, about 1 minute.
• Make a well in the center of the dry ingredients and pour in about half of the wet ingredients. Use a large spoon to fold everything together. Then add the remaining wet ingredients and mix just until everything is evenly blended together. Set aside.
• In a small bowl, combine the butter, brown sugar and remaining ½ teaspoon of cinnamon and rub it together with your fingertips until it's crumbly. Set aside.
• Fill each paper cup about ¾ of the way up with the batter and then sprinkle each one with the brown sugar mixture, dividing it evenly among the muffins.
• Bake in the preheated 375°F oven until they no longer look wet and a wooden toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
• Let the muffins cool in the pan on a rack for about 20 minutes.
• Serve warm or at room temperature.

BLUE CORN MUFFINS

Steps:

• Saute/fry peppers and onion in vegetable oil till tender. Combine dry ingredients well. Then add in liquid and Large eggs till just moistened. Pour into greased and heated muffin tins. Bake for 25 min at 350 degrees.

BLUE CORN MUFFINS

Steps:

• 1) Cream together the butter and sugar. Dice the peppers and grate your cheese.
• 2) Add the eggs one at a time to the butter/sugar mixture. Then add the milk, cheeses, and peppers.
• 3) In a separate bowl, stir together the dry ingredients.
• 4) Add dry ingredients 1/3 at a time. Mix together until batter is mixed but try not to over-mix it.
• 5) Grease or butter muffin tins and spoon batter evenly into tins. You can almost fill up each muffin cup.
• 6) Bake at 375 degrees for 20 minutes. Check to make sure muffins are cooked through.
• 7) Let cool for a minute or two and then remove muffins from tin. Serve hot or warm.

BLUE CORN MUFFINS

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.

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.