Blue Corn Muffins Recipe

• Level: Easy
• Yield: 6 muffins
• Nutritional Information Per Serving (1 of 6 servings): Calories 234, Total Fat 10 g, Saturated Fat 6 g, Carbohydrates 29 g, Dietary Fiber 1 g, Sugar 4 g, Protein 6 g, Cholesterol 84 mg, Sodium 233 mg

• 2 ounces (1/2 stick) unsalted butter
• 3 tablespoons finely chopped onion
• 1 clove garlic, minced
• 1/2 cup milk
• 2 large eggs
• 1/4 cup finely diced red bell pepper
• 1 jalapeo pepper, finely chopped
• 1/4 cup fresh or frozen corn, thawed
• 1 tablespoon finely chopped cilantro leaves
• 3/4 cup blue cornmeal (yellow cornmeal can be used as a substitute)
• 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

1. Position a rack in the center of your oven and preheat to 400F. Lightly grease a six-well muffin pan with non-stick sprayget ready for fluffy, flavorful bites!
2. Melt the butter in a small saucepan over medium heat. Add onion and garlic, sauting until tender and fragrant, infusing every muffin with savory goodness.
3. In a large bowl, whisk milk and eggs until smooth. Stir in red bell pepper, jalapeo, corn, and cilantro for a vibrant, spicy kick. Fold in the warm butter mixture.
4. In another bowl, mix blue cornmeal, flour, baking powder, baking soda, salt, and sugar. Gently combine dry ingredients with wet just until blendeddon't overmix for tender results!
5. Divide batter evenly into muffin cups. Bake 16 minutes, rotating halfway, until golden and set. Enjoy these irresistible blue corn muffins bursting with fresh flavors!