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| More food should be teal-blue. |
Blue corn muffins... lovely to look at, although a little bit on the gritty side. Oh well, they were beautiful, hence completely worth baking. I used the recipe on the back of the Bob's Mill blue cornmeal. Here it is:
1 cup flour
1 cup blue cornmeal
1 tablespoon baking powder
1 teaspoon salt
1/2 cup sugar
1 egg
1/3 cup veggie oil
1 cup milk (I used 2%)
Preheat the oven to 400°. Prep a muffin pan by greasing with shortening and then flouring it if you're feeling ambitious. Are you feeling ambitious? I am. Bake hard.
Combine dry ingredients in a bowl.
In a separate bowl combine wet ingredients, creating an emulsion with the egg and oil and then thoroughly whisk in the milk.
Mix wet into dry.
Dole batter into the muffin cups until each is about halfway full.
Bake for 25 minutes or until done (always test one with a toothpick!). Let the muffins cool in the pan until easily handled, and then remove them by slipping a knife between the muffin and the pan and working it out.
Eat warm with butter! I served these alongside lentils (my one claim to fame in the cooking arena) and they were pretty good, although again, a bit gritty. The grit seemed to lessen by day two, and you can always reheat or, even better, split the muffins in two, toast them, and slather them in butter... mmmmm.
Enjoy!
