Blue Corn Muffins

Name: Blue Corn Muffins
Cuisine: American
Ingredients: ¾ cup unsalted butter, softened; ⅓ cup sugar; 4 large eggs; ½ cup milk; 1 to 2 fresh jalapeños, minced; ¾ cup shredded mild cheddar cheese (3 ounces); 3 ounces cream cheese or fresh, mild goat cheese; 3 ounces cream cheese or fresh, mild goat cheese; 1 cup all-purpose flour; 1 cup blue cornmeal, preferably stone-ground; 2½ teaspoons baking powder; 1 teaspoon table salt; 2 tablespoons poppy seeds

Preparation info

Makes
1 Dozen
Dozen

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

These slightly sweet and delicately flavored muffins are not truly traditional, but they go well with lighter smoked fare, such as fish and fowl. Substitute yellow cornmeal if you can’t find the blue variety from the Southwest.

Ingredients

¾ cup unsalted butter, softened
⅓ cup sugar
4 large eggs

Americas
United States
Bread
Vegetarian

Method

Preheat the oven to 375°F. Grease a muffin tin.
Cream together the butter and sugar with an electric mixer or food processor. Add the eggs, milk, jalapeños, and cheeses, mixing well after each addition. Sift together the flour, cornmeal, baking powder,