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Try SavoraBlue Corn & Piñon Muffins
These muffins are a delightful twist on classic corn muffins, using blue cornmeal for a unique flavor and beautiful color. The toasted piñon nuts add a touch of Southwestern flair and a satisfying crunch. Perfect for breakfast, brunch, or a tasty snack!
Ingredients
- Blue cornmeal1 1/2 cups
- All-purpose flour1/2 cup
- Baking powder2 teaspoons
- Baking soda1/2 teaspoon
- Salt1/2 teaspoon
- Sugar1/4 cup
- Eggs2
- Milk1 cup
- Vegetable oil1/4 cup
- Piñon nuts (pine nuts)1/2 cup
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Learn MoreMethod
Preheat oven to 400°F (200°C). Grease or line a 12-cup muffin tin.
In a large bowl, whisk together the blue cornmeal, flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, whisk together the eggs, milk, and vegetable oil.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the piñon nuts.
Fill each muffin cup about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
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