Blue Moon Muffins
(yields 12 muffins)
Preheat oven to 375 degrees F
1 cup blue cornmeal
1 cup flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup sugar
In a separate medium mixing bowl stir together until combined:
1 cup buttermilk
1 large egg (beaten lightly before added)
1 stick unsalted butter (melted, though not completely. You want small chunks of butter left in the batter that will melt into the muffins as they bake...)
1/4 cup maple syrup
Slowly combine wet and dry ingredients and mix until combined (be sure not to overmix) Pour mixture into greased muffin tins.
Bake 15 minutes or until toothpick inserted into muffins comes out dry. Allow to cool for 10 minutes.
Goes great with bluberry jelly (blueberries are in season right now!) or any kind of icingt that you so desire... a hearty, filling breakfast, snack or dessert depending on how you decorate it!
As always, your feedback is appreciated, would love to hear if you loved them as much as my friends and family did!
Xo
Also try these muffins with a PB&J twist: slice in half lengthwise, spread peanut butter on one half (I prefer creamy organic peanut butter sans the chemicals of skippy) and a nice jelly on the other half. Then, place halves back together and you have a peanut butter and jelly delight inside a deliciously sweet blue cornmeal muffin! :)
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