Blue Corn Muffins With Honey Butter Recipes

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BLUE CORNMEAL MUFFINS



Blue Cornmeal Muffins image

Looking for classic bread made with blue cornmeal? Then try these flavorful muffins that are ready in 40 minutes. Perfect if you love Southwest cuisine.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 14

Number Of Ingredients 9

1 1/4 cups blue or yellow cornmeal
1 cup Gold Medal™ all-purpose flour
1/4 cup vegetable oil
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
2 eggs

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.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 320 mg, Sugar 2 g, TransFat 0 g

BLUE CORNMEAL HONEY MUFFINS



Blue Cornmeal Honey Muffins image

Provided by Eric Samuelson

Number Of Ingredients 10

1 cup all-purpose flour
1 cup stone ground blue corn meal
1 tbsp baking powder
1/2 cup pure cane sugar
1 tsp kosher salt
1 cup whole milk
2 large eggs
1/4 cup butter (melted)
1/4 cup honey
non-stick cooking spray

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.

BLUE CORN CORNBREAD MUFFINS RECIPE BY TASTY



Blue Corn Cornbread Muffins Recipe by Tasty image

An elevated take on a traditional side dish, these cornbread muffins are made with blue cornmeal and yellow corn kernels for an added touch of sweetness, texture, and color. If that's not enough, we serve these muffins with delicious herbed honey butter.

Provided by Tikeyah Whittle

Categories     Dinner

Time 40m

Yield 12 servings

Number Of Ingredients 17

½ stick unsalted butter, softened
3 tablespoons honey
1 tablespoon dried parsley
½ teaspoon dried thyme
1 teaspoon kosher salt
nonstick cooking spray, for greasing
2 cups blue cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons kosher salt
3 teaspoons baking soda
1 teaspoon baking soda
1 ½ cups buttermilk
4 large eggs
1 stick unsalted butter, melted
½ cup honey
1 cup frozen corn

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

Nutrition Facts : Calories 172 calories, Carbohydrate 33 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, Sugar 23 grams

BLUE CORN MUFFINS WITH HONEY BUTTER



Blue Corn Muffins with Honey Butter image

Another Tex-Mex favorite.

Provided by Debbie Quimby

Categories     Muffins

Time 20m

Number Of Ingredients 14

MUFFINS:
1 c all-purpose flour
3/4 c blue cornmeal
2 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c buttermilk or sour cream
2 eggs
1/4 c butter, melted
HONEY BUTTER:
1/2 c butter, softened
1/3 c honey
1 tsp grated orange peel

Steps:

  • 1. Prepare Honey Butter. Preheat oven to 400 degrees. Grease or paper line 12 muffin cups.
  • 2. Combine flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk buttermilk or sour cream into dry ingredients; stir until just moistened.
  • 3. Fill muffin cups 2/3 full with batter.
  • 4. Bake for 15-20 minutes or until toothpick inserted into centers comes out clean. Remove muffins from pan to wire rack; cool 5 minutes. Serve warm with Honey Butter.

BLUE CORN MUFFINS



Blue Corn Muffins image

Provided by Bobby Flay

Categories     side-dish

Yield 6 muffins

Number Of Ingredients 15

2 ounces (1/2 stick) unsalted butter
3 tablespoons finely diced onion
1 cloves garlic, finely chopped
1/2 cup milk
2 large eggs
1/4 cup finely diced red bell pepper
1 jalapeno peppers, finely diced
1/4 cup fresh or frozen corn, thawed
1 tablespoon finely chopped cilantro leaves
3/4 cup blue cornmeal (can substitute yellow)
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon granulated sugar

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.

GRILLED CORN MUFFINS WITH BLUEBERRY-HONEY BUTTER



Grilled Corn Muffins with Blueberry-Honey Butter image

Provided by Bobby Flay

Time 2h10m

Yield 8 servings

Number Of Ingredients 4

1 pound unsalted butter, slightly softened
1 pint ripe blueberries
1/4 cup honey
8 homemade or store bought corn muffins, sliced in 1/2 horizontally

Steps:

  • Place ingredients, except muffins, in a food processor and process until smooth. Place in a ramekin, cover and refrigerate for at least 2 hours.
  • Place the muffins, cut-side down on the grill and grill until golden brown. Remove from the grill and slather with blueberry butter.

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