creamy blue cornmeal muffins
Servings Prep Time
8muffins 10minutes
Servings Prep Time
8muffins 10minutes
  1. 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.]
  2. Grease the muffin tin or line with cupcake papers if you wish.
  3. Stir the dry ingredients (cornmeal, flour, baking powder, baking soda, salt) together in a large bowl; set aside.
  4. 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.
  5. 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).
  6. Half-fill one muffin cup with warm water–this keeps the muffins from being dry.
  7. 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.