Blue Corn Muffins

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.3 teaspoon baking soda 
• 1 tablespoon cilantro leaves finely chopped
• 2 large eggs 
• 0.5 cup flour all-purpose
• 0.3 cup regular corn fresh thawed
• 1 cloves garlic finely chopped
• 1 tablespoon granulated sugar 
• 1  jalapeño peppers diced finely
• 0.5 cup milk 
• 3 tablespoons onion diced finely
• 0.3 cup bell pepper diced red finely
• 0.5 teaspoon salt 
• 2 ounces butter unsalted
• 0.8 cup cornmeal blue yellow can substitute

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• mixing bowl
• muffin tray

Directions

1. Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
2. In a small saucepan, melt the butter.
3. Add the onions and garlic and cook until soft.
4. In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro.
5. Whisk in the butter mixture.
6. In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar.
7. Mix into the liquid mixture.
8. Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.