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General Lindsey's Blue Ribbon Aztec Cornbread Muffins
Supplies:
1 cup all-purpose flour
3/4 cup stone ground yellow corn meal
1/4 cup stone ground blue corn meal
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons sugar
1/4 cup coarsely chopped, sliced almonds
1 1/4 cup buttermilk
1 large egg
2 teaspoons pure vanilla extract
1/4 cup peanut oil
2 tablespoons butter
Preheat the oven to 400 degrees. In a large bowl, combine the corn meal, flour, baking powder, salt and almonds. In a small bowl, stir the baking soda into the buttermilk. In a second small bowl, whisk together the egg, sugar, oil and vanilla. Then whisk in the buttermilk.
Use a non-stick muffin pan with 3 1/2 X 2 1/2 X 1 1/2 deep muffin holes - (at least 6 muffin holes in the muffin pan)
Place 1/4 tablespoon of butter in each muffin hole. Place the muffin pan in the heated oven until the butter begins to sizzle. Add the wet ingredients to the dry and stir together. Fill the muffin holes 3/4 full, return to the oven and bake for 25 minutes.
Makes 6 large muffins.
