Blue-and-yellow corn muffins - country living

Yield: 6 servings

Measure Ingredient
1 cup Unsifted all-purpose flour
½ cup Yellow cornmeal
½ cup Blue cornmeal (see Note)
1 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
¾ cup Buttermilk
6 tablespoons Butter, melted
2 \N Large eggs
1 teaspoon Vanilla extract

1. Heat oven to 375'F. Grease six 3-inch crown muffin-pan cups. Place ½ C of flour in each of 2 medium-size bowls. Add yellow cornmeal to flour in one bowl, blue cornmeal to other bowl. Add ½ t baking powder, ¼ t baking soda, and ¼ t salt to each bowl, stirring until well combined.

2. In small bowl, with wire whisk, combine buttermilk, butter, eggs, and vanilla. Divide buttermilk mixture evenly between yellow and blue cornmeal mixtures, stirring each just until moistened. (Do not overnix; batter should be lumpy.) 3. Using ice-cream scoop or large spoon, divide yellow and blue batters among muffin C , filling one side of C with each color. With fork, swirl batters to marbleize.

4. Bake 25 to 30 minutes or until centers spring back when lightly pressed with fingertip. Cool muffins in pan on wire rack 5 minutes.

Remove muffins from pan and serve warm.

Note: Blue cornmeal is available in health-food stores and by mail from Walnut Acres. To place an order, call (800) 433-3998 and request item #1 1102.

Country Living/Oct/93 Scanned & fixed by DP & GG

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