Blue Cornmeal Muffins



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Blue Cornmeal Muffins

Blue corn is a subspecies of Zea mays.

Blue corn drying

2 cups blue cornmeal (Potehtli)

2 cups all-purpose white flour

1/2 cup white sugar

1 cup softened butter (non-salted)

7 eggs

3 tsp. baking powder

1 pinch salt


Preheat oven to 350 degrees F. Soften butter and add the sugar; beat until combined.

In another bowl, sift together flour, cornmeal, baking powder and salt. Then, add the butter/sugar mix.

Separate the egg yolks and add them one-by-one to the mixture

Whisk or beak the whites until stiff peaks form and fold in the dough mixture.

Butter or grease muffin cups and fill them 3/4 full.

Bake or 20-25 minutes or until a toothpick inserted comes out clean.

Makes 24-30 muffins.



First posted January 3, 2013.

Mother Linda's