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 three immediate sources: Purcell Mountain Farms, Bob’s Red Mill, and Barry Farm. There are even more places to get it. We can also buy pinenuts 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 pinenuts, then you’d just have regular corn muffins, eh?
(makes 8 regular muffins)
Creamy Blue Corn Muffins
3/4 c. blue cornmeal
1/2 c. whole wheat pastry flour or all-purpose flour (I used all-purpose)
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. chopped nuts or pinions (definitely use pinions, also known as pinenuts or pignolias)
1/4 c. butter
1/2 c. sugar
1 c. low-fat yogurt or sour cream (I used sour cream)
1 tsp. vanilla
Preheat oven to 375 degrees. [I immediately put the pinions on a baking sheet and pop them in the oven to toast them–pinenuts are sold raw rather than roasted. Watch carefully; heat them 5-7 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; stir in the nuts.
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). [Recipe says to half-fill one muffin cup with warm water. Instead, I recommend simply putting a little water in a baking dish or casserole dish on another rack. I guess this is to keep 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.