Blue and Yellow Corn Mufffins

By Texaschef11

Ingredients

• Nonstick cooking spray
• 6 TBS Butter
• 1 cup fresh Sweet Corn kernels (can use frozen)
• 1/2 cup finely diced Red Onions
• 1/2 cup finely diced Red Bell pepper
• 1/2 cup smashed and chopped roasted Garlic (about 6 cloves)
• 2 jalapeño Chili Peppers, finely diced
• 2 TBS finely chopped Cilantro
• 1 1/2 cup all-purpose Flour
• 1 TBS Baking Powder
• 1/2 tsp Baking Soda
• 4 tsp Kosher Salt
• 1 1/3 cups whole Milk
• 4 large Eggs
• 2 TBS Honey
• 1 cup Yellow Corn Meal
• 1 cup Blue Corn Meal

Preparation

Step 1

# Roast the garlic while you Mise en Place the veggies. Start chopping.
# Rack in the middle of the oven, preheated to 400 degrees. Grease a 12 muffin pan, or mini muffin pans. I was going to serve these with soup, so made mini muffins that worked great as croûtons.
# In a small saucepan, melt the butter, add the onion and cook until soft, about 4 minutes. Add the smashed and diced garlic. Divide the mixture evenly between two bowls.
# In another large bowl, whisk together the milk, honey, eggs, red peppers, jalapeños, corn and cilantro. Add half of the mixture in with each of the bowls containing the onion mixture.
# Put the blue and yellow corn meal in separate bowls. Add half the flour, baking powder and baking soda in with the corn meal. Sprinkle a bit of salt in each. Mix each corn meal mixture with the separate onion mix.
# Put a spoon full of each mixture side by side in a muffin mold. Do not mix, as you want the Yin/Yang look. Bake for 16 minutes (or for 14 minutes if you are making the mini muffins).