Blue Corn Muffins
Are you looking for a good side for soup, chili, or salad? Then try these blue corn muffins! They are naturally sweetened, soft, and moist. They are so satisfying and make you feel good after eating them!
Ingredients
- 2¼ cups organic blue corn flour (260g)
- ½ cup gluten-free all-purpose flour (I used Bob's Red Mill 1 to 1 Baking Flour) (78g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 eggs
- ¼ cup honey (63ml)
- ¼ cup unsalted butter, melted (4T)
- 1¾ cups water (402ml)
Instructions
- Melt the butter and set it aside to cool.
- Preheat the oven to 350°F and oil or line a muffin tin with paper cups.
- In a medium sized bowl, pour in the melted butter, honey, and eggs. Mix together well.
- Next, add in the blue corn flour, all-purpose flour, salt, baking soda, and baking powder. Stir and add in the water while continuing to stir until the batter is nice and smooth. The batter will be thick in texture. If it's too thick, add a tiny bit more of water.
- Fill each muffin cup about 3/4 the way and pop them in the oven on the middle rack. Bake for about 24 minutes or until firm on top.