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BLUE CORN MUFFINS - CORRIN

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Serves: Yield: 10-12 muffins; 6 large

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  • Vegetarian
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These are irresistible, dense, buttery, melt in your mouth muffins. I consider them dinner muffins where here in the states we eat them with spicy southern cuisine, swathed in butter and honey. Enjoy! From La Casa Sena (in Santa Fe, New Mexico). The best corn muffins I have ever had.

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Ingredients

  • 8 tablespoons unsalted butter
  • ½ cup superfine sugar
  • 2 large eggs
  • 2 roasted, peeled, seeded and chopped poblano peppers ( Anaheim green peppers also work well)
  • ½ cup fresh sweetcorn kernels (steamed until just tender)
  • ½ cup grated Cheddar cheese (sharp)
  • ½ cup Monterey Jack cheese (mellow white melty cheese)
  • ½ cup all-purpose flour
  • ¾ cup blue corn meal (American staple ingredient that can be substituted with yellow corn meal)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 7 fl oz buttermilk

Method

  1. Preheat oven to 350F. Grease muffin tins VERY well.
  2. In an electric mixer bowl, cream together the butter and sugar. Add the eggs and chopped poblanos. Add the corn, cheeses, flour, cornmeal, baking powder, salt, and milk, and mix JUST until blended.
  3. Divide the muffin dough into the 12-muffin pan. Bake in oven for 35-40 minutes or until a cake tester comes out dry. Turn the muffins out tocool. I usually triple this recipe and freeze half.

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