Blue Corn Muffins Ala Santa Fe School Of Cooking Recipe

• 3/4 c. butter softened
• 1/2 c. sugar
• 5 x Large eggs
• 1/2 c. lowfat milk
• 1 c. corn
• 1 c. Monterey Jack cheese grated
• 1 c. cheddar cheese grated
• 3/4 c. green chile diced roasted Or possibly 1/4 C. chopped roasted jalapeno
• 1 c. all-purpose flour
• 1 c. blue cornmeal
• 2 tsp baking pwdr
• 1 tsp salt

1. Preheat oven to 375F.
2. Grease muffin tin well, or possibly arrange paper muffin liners.
3. Cream the butter and sugar together till smooth.
4. In a separate bowl, whisk the Large eggs and lowfat milk together.
5. Slowly add in the egg/lowfat milk mix to the creamed butter and continue to mix till combined well.
6. Add in the corn, cheeses, jalapeno or possibly green chile, and combine well.
7. It will look gloppy.
8. In a separate bowl, combine the flour, cornmeal, baking pwdr and salt.
9. Slowly add in the dry ingredients to the wet ingredients and blend together.
10. Pour into muffin tins and bake till just hard, about 25 min.
11. Serve hot with butter.
12. Notes: To make a more savory muffin, decrease the amount of sugar to 2-3 Tbsp and add in 2-3 Tbsps chile pwdr and leave out the green chiles.
13. Or possibly, in place of the green chiles, add in 1/2 C. chopped onion and 2 cloves chopped garlic, both sauteed in butter till soft.
14. These are not high puffy muffins; they're dense and rich.
15. The 2 tsp of baking pwdr worked fine in Santa Fe, that is at a high altitude.
16. The instructor said which she'd made these muffins in lower elevations without adjusting the recipe, but if it's a big concern, you can decrease the amount of flour and cornmeal by about a Tbsp each to compensate.

butter, sugar, eggs, milk, corn, cheddar cheese, green chile, flour, cornmeal, baking pwdr, salt

Taken from cookeatshare.com/recipes/blue-corn-muffins-ala-santa-fe-school-of-cooking-87506 (may not work)