Blue Corn Muffins

This recipe is adapted from one by our friends at The Jalapeno Cafe. They have a fun site with cookbooks and links to buy chilies and other spicy food products. You can even see a movie of their lizard.

We made a vegan version of the recipe by substituting soy milk and margarine. It came out yummy!

You'll need:

• 1 cup all purpose flour
• 1 cup blue corn meal
• 2 tablespoons of sugar
• 1 tablespoon of baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup of soy milk or regular milk
• 1/4 cup of margarine or butter - melted
• Cupcake liners

Equipment:

• A large bowl
• A small bowl
• A large spoon
• A whisk or fork
• Muffin pan
• Measuring cups and spoons
• Hot pads or mitts
• Adult help

1. Heat the oven to 400 degrees. Put a cupcake liner in each cup of the muffin pan.
2. In the large bowl, stir together the flour, cornmeal, sugar, baking powder and salt.
3. In the other bowl mix the eggs, milk and butter or margarine until well blended.
4. Pour the liquid mixture into the dry ingredients and stir just enough to moisten.
5. Spoon or pour the batter into the cupcake liners - about 1/2 full. SPATULATTA TIP: Have your adult helper pour some to the batter into a measuring cup with a spout. You will have better control pouring the batter into the liners.
6. Put the muffins into the oven and bake 18 to 20 minutes until the tops get brown.
7. Let the muffins cool a little before removing them from the pan. Serve with honey and butter or margarine.