Blue corn muffins

  • Preparation Time30 mins
  • Cooking Time25 mins
  • Serves6
  • DifficultyMedium
165g unsalted butter
60g sugar
4 large eggs
125ml milk
1 to 2 fresh jalapenos, minced
75g grated mild Cheddar
85g cream cheese or fresh, mild goat cheese
140g plain flour
150g blue cornmeal, preferably stone-ground (may substitute yellow cornmeal)
2 1/2 tsps baking powder
1 tsp salt
2 tablespoons poppy seeds
24 (10cm) strips of fresh or dried corn husks
1) Preheat the oven to 190C/Gas 5.

2) Grease the muffin tins.

3) Cream together the butter and sugar with an electric mixer or food processor. Add the eggs, milk, jalapenos, and cheeses, mixing well after each addition. Sift together the flour, cornmeal, baking powder, and salt.

4) Spoon the dry mixture into the batter about 1/3 at a time, again mixing well after each addition. Stir in the poppy seeds at the end.

5) Line each muffin tin with 2 criss-cross strips of corn husks. Spoon the batter into the prepared muffin tins. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

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