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Blue Corn Muffins Arizona 206
Gourmet Archives
1 1/2 cups fine-ground blue cornmeal
1 cup flour
1 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
3/4 cup plus 2 tablespoons unsalted butter, melted
1/4 cup minced onion
1 garlic clove, minced
2 large eggs
1 cup milk
1/2 cup chopped roasted bell pepper
2 tablespoons chopped fresh coriander [cilantro]
In a bowl stir together cornmeal, flour, salt, baking powder and
sugar.
In another bowl whisk together butter, onion, garlic, whisk in eggs, milk, roasted
peppers and coriander [cilantro]. Stir this into the flour mixture until batter is just combined.
Pour batter into 12 buttered 1/2-cup muffin tips and bake 18 to 20 minutes at 350
degrees F. or
until golden. Turn the muffins
out onto racks and let them cool. Makes 12
muffins.
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