Blue Corn Muffins

• 1/2 cups Stone-ground Blue Cornmeal
• 1/3 cups Flour
• 2 Tablespoons Sugar
• 3/4 teaspoons Baking Powder
• 1/8 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1 whole Large Egg
• 1/2 cups Buttermilk
• 1-1/2 Tablespoon Melted Butter

1. 1. Preheat the oven to 400u0b0F. Grease 6 muffin cups or line a muffin pan with paper liners.
2. 2. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.
3. 3. In a small bowl, whisk together the egg, buttermilk and melted butter.
4. 4. Combine the wet ingredients with the dry ingredients, let set for a minute before scooping it into muffin cups and baking for 12-15 minutes. The muffins are done when a toothpick inserted comes out clean. Serve immediately with extra butter, they dry out as they cool.

stoneground, flour, sugar, baking powder, baking soda, ubc, egg, buttermilk, butter

Taken from tastykitchen.com/recipes/breads/blue-corn-muffins/ (may not work)