Blue Corn Muffins

• 8 tablespoons unsalted butter
• 4 tablespoons sugar
• 3 eggs
• 1 -2 poblano peppers or 1 -2 anaheim chili, roasted,peeled,seeded and chopped (about 1/2-1 cup)
• 3/4 cup cooked corn (optional)
• 1/2 cup grated cheddar cheese
• 1/2 cup grated monterey jack cheese
• 1/2 cup flour
• 3/4 cup blue cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon dried ancho chile powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 3/4 cup milk

1. Preheat oven to 375 degrees F; grease a 12-muffin tin very well with butter.
2. With an electric mixer, cream together the butter and sugar; add the eggs and chopped peppers.
3. Add the cheeses, flour, cornmeal, baking powder, ancho, garlic, salt, milk, and corn (if using), and mix until blended (do not over-mix).
4. Pour the dough into the tin, dividing the portions evenly between the 12 muffins.
5. Bake at 375 degrees for 35-40 minutes or until a tester comes out clean; turn the muffins out to cool.
6. Makes 12 muffins.
7. Note: some people like corn muffins sweeter, so feel free to add more sugar to taste; jalapeno peppers are also good in this recipe, use as much as you like for the level of spiciness you prefer.

unsalted butter, sugar, eggs, peppers, corn, cheddar cheese, grated monterey, flour, blue cornmeal, baking powder, chile powder, garlic, salt, milk

Taken from www.food.com/recipe/blue-corn-muffins-35588 (may not work)