Blue Cornbread Muffins

Blue Cornbread Madeleines/ Muffins

INGREDIENTS:

1 cup all purpose flour
1 cup blue cornmeal (yellow may be substituted)
1 Tablespoon baking powder
1/4 teaspoon salt
2 eggs
1 cup milk
6 Tablespoons butter, melted
1/4 cup honey
1/4 cup corn kernels, canned, drained
1/4 cup chopped fresh cilantro

TO PREPARE:

1. Preheat oven to 425 degrees. Stir together flour,
cornmeal, baking powder and salt.
2. In a small bowl, beat the eggs. Whisk in the milk,
butter and honey. Gently stir in corn and cilantro.
3. Make a well in the dry ingredients and pour in the
egg-milk mixture. Stir just until well blended.
Spoon batter into well buttered and floured madeleine
pans, filling each shell 3/4 full.
4. Bake for about 6 minutes. Invert pan over wire rack
and tap to release madeleines. Serve warm.

NOTE: These are particularly good with a Mexican brunch or
dinner. They can also be made in miniature muffin
tins.

YIELDS: 24 – 30