Blue Corn Muffins with Dulce de Leche

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~ Mary ~

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One of my favorite cakes is the Blue Cornmeal Cake.  I wanted it’s goodness, but didn’t want the whole cake staring me down.  I also wouldn’t be able to bear throwing out whatever was left on Sunday night; a tradition we’ve had  with anything sweet.  We like to start the weeks out on a clean slate and go downhill from there.

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I’m in the camp that believes where there’s a will, there’s a way!  I set out to accomplish my desires and came up with a cross between this corn muffin and the Blue Cornmeal Cake and VOILA – SUCCESS!!

One confession, I did add blue food coloring, obviously too much as they look almost neon.  Oh well, I figured if John went to the trouble of bringing me home blue cornmeal from New Mexico, I had to make sure he noticed that I was using it.  For some of us, if it’s not smack-dab in our face, we might miss it 😉

Just so you know, yellow cornmeal will yeild the same delicious results.

Blue Corn Muffins with Dulce de Leche

Combine dry ingredients in a bowl and set aside:

1 Cup All-Purpose Flour

1 Cup Blue Cornmeal

1/2 tsp Salt

1 Tbsp Baking Powder

1/2-3/4 tsp Arbol Chili – or cayenne

2 tsp Cinnamon

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Combine wet ingredients

1 Cup Buttermilk

2 Eggs

1/2 Cup Brown Sugar

1/3 Cup Melted Butter

Drop Blue Food Coloring – optional

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Combine wet and dry ingredients.  Do not over-mix.  Portion into muffin cups.

Sprinkle with Sugar in the Raw

Bake 20-25 minutes at 400º

Let cool completely then top with

Dulce de Leche