We ate all of them, so I didn’t even get a photo of the lovely blue color. Yes, indeed, they really are blue from the blue cornmeal. This recipe was in the December 2007 issue of New Mexico Magazine. It called for a jumbo muffin tin, but those huge muffins are too big, and I wanted to see how many “normal” muffins it would make. The last thing we need is to have nine guests for breakfast and the recipe only makes eight muffins.
It says to serve these slathered with butter and honey, but they’re really good all by themselves.
We can get blue cornmeal in the bulk foods section of our local co-op, but you might have to buy it online. I found some sources including Bob’s Red Mill. We can also buy pine nuts at Costco here, but I’m not sure they’re available across the country. You can buy those online, too! And if you’re not willing to order the blue cornmeal and the pine nuts, then you’d just have regular corn muffins, eh?
| Prep Time | 10 minutes |
| Servings |
muffins
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- 3/4 cup blue cornmeal
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup pine nuts
- 1/4 cup butter
- 1/2 cup sugar
- 2 eggs
- 1 cup Greek yogurt or sour cream
- 1 teaspoon vanilla extract
Ingredients
|
|
- Preheat oven to 375 degrees. [I immediately put the pinions on a baking sheet and pop them in the oven to toast them–pine nuts are sold raw rather than roasted. Watch carefully; heat them 5 minutes, just about the time it takes the oven to come up to temperature.]
- Grease the muffin tin or line with cupcake papers if you wish.
- Stir the dry ingredients (cornmeal, flour, baking powder, baking soda, salt) together in a large bowl; set aside.
- Place butter and sugar in a large bowl. Beat with electric mixer until creamy, about 5 minutes. Beat in the eggs, yogurt or sour cream, and vanilla just until blended.
- Gently stir wet ingredients into the dry ingredients just until moistened. [Do not over-beat.] Spoon the batter into the prepared muffin tin cups (fill 2/3 full).
- Half-fill one muffin cup with warm water--this keeps the muffins from being dry.
- Bake for 25 minutes until lightly brown and tops bounce back when tapped with your finger and a toothpick inserted in the center comes out clean. Remove from the oven and cool 5 minutes in the pan. Run a knife around the edge of each muffin to loosen from tin, then remove muffins to a wire rack to cool completely.
