It’s no surprise to anyone that knows me that I like blue. More specifically, I like all hues of aquas, turqouises, and any other blue-green shade you can think of. As I am writing this, I am wearing a turquoise tank top. How predictable of me. I think the problem is that I am verrrrrry picky about color and blue shades are what I’m drawn to. My closet is a sea of blue, grey, and white (no pun intended).
So now that you know I am drawn to blue things, it might help explain why I bought some organic blue corn meal. I saw it out of the corner of my eye in the bulk section and almost tripped trying to run over to it. Yes, I ran like a dork, what of it? Aside from my blue obsession, I also got some because I have a secret love for blue corn tortilla chips. To me, the blue corn has a sweeter taste than white or yellow.
Since blue corn meal is a little sweeter, I decided to go with a muffin. I know, I know, I just posted a muffin, but these are quite delicious and I promise I won’t post another one for a while. These muffins would make for a nice breakfast paired with some fruit and yogurt. Or, if you want to go the decadent route, a little cream cheese icing and a drizzle of honey would be amazing.
Sweet Blue Corn Muffins
These muffins are sweet with a crunchy top thanks to a generous sprinkling of raw sunflower seeds. If you don’t like sunflower seeds, you can leave them off but I think they add a nice earthy contrast to the sweet flavors in the muffin. This recipe only makes 6 muffins but it can easily be adjusted to make a dozen.
6 tbsp blue corn meal
6 tbsp whole wheat pastry flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup grapeseed oil (or other neutral oil)
2 tbsp unsweetend plain applesauce
1 large egg plus 1 egg white
1/4 to 1/2 cup raw cane sugar (depending on how sweet you want them)
raw sunflower seeds for sprinkling on top
Preheat your oven to 350F and line a muffin tin with paper liners.
In a medium bowl, whisk together all of the dry ingredients. In a separate medium or large bowl, whisk together the wet ingredients until they are combined. Fold the dry ingredients into the wet until just combined. Fill the cups with batter about 3/4 of the way and then sprinkle with the sunflower seeds. Bake the muffins for 20-25 minutes or until the tops spring back when touched. Cool them in the pan for 10 minutes and then transfer them to a rack to cool completely.
** if you double the recipe, use 3 large eggs and 3/4 cup each of blue corn meal and whole wheat pastry flour