Blue Corn & Chile Muffins

Photo: Robert Byron / istock

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These muffins are spectacular when served hot and spread with honey, and they go very well with eggs, or as a side dish to your favorite southwestern or Mexican-style meal.

Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, ©2007, Published by Running Press. All rights reserved.

SERVINGS
Makes 12 muffins

INGREDIENTS
1 1/3 cup unbleached white flour
1 cup blue (or yellow) cornmeal
2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 cup coarsely grated Cheddar cheese, loosely packed
1/4 pound (1 stick) unsalted butter, room temperature
1/3 cup sugar
2 tablespoons brown sugar
5 eggs
1/2 cup milk
1/2 cup canned diced green chilies, seeds and ribs removed

PREPARATION
1. Preheat the oven to 375 degrees F. Oil or butter a 12-cup muffin tin or line with muffin tin liners.

2. Whisk or sift together the flour, cornmeal, baking powder, and salt in a medium bowl, blending well. Stir in the cheese.

3. Beat together the butter and sugars until light-lemon-yellow in color. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Beat in the milk, then stir in the chilies and the cornmeal flour mixture.

4. Spoon the batter into the prepared muffin tins and bake 20 minutes or until a tester comes out clean. Let the muffins rest for 5 minutes, then turn them out onto a wire rack to cool.

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