Blue Corn Muffins
|All purpose flour||1 Cup (16 tbs)|
|Blue cornmeal||1 Cup (16 tbs) (For Tortillas Or For Atole)|
|Baking powder||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Butter/Margarine||1⁄8 Pound, melted (1/4 Cup)|
In a bowl, stir together flour, cornmeal, sugar, baking powder, and salt.
In another bowl, beat eggs, milk, and the 1/4 cup butter until blended.
Pour liquids into dry mixture; stir just to moisten.
Grease twelve 2 1/2-inch muffin cups (or line with paper baking cups); spoon in batter.
Bake in a 400° oven until tops of muffins are browned and a slender wooden pick inserted in centers comes out clean, 18 to 20 minutes.
Serve hot with butter and honey.
If made ahead, let cool on racks; then wrap airtight and hold at room temperature until next day (freeze for longer storage).
To reheat, arrange muffins (thawed if frozen) on a baking sheet; place in a 350° oven until warm, about 10 minutes.