Blue Cornmeal Muffins
Blue corn is a subspecies of Zea mays.
- 2 cups blue cornmeal (Potehtli)
- 2 cups all-purpose white flour
- 1/2 cup white sugar or maple sugar
- 1 cup softened butter (non-salted)
- 7 eggs
- 1 Tbsp. baking powder
- 1 pinch sea 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.