Cranberry, Piñon Blue Corn Muffins
A delicious, hearty blue corn muffin. Substitute a different type of nut, like pecans or walnuts, if you don’t have piñon nuts readily available. Fresh cranberries or dried cranberries work. Often, I use a combination of both.
Ingredients | Mix Separately
- 1 1/4 cup blue corn meal – links below to New Mexico blue corn suppliers
- 3/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1 t baking powder
- 1 t baking soda
- ½ teaspoon sea salt
- 1 egg, beaten
- 2 T honey
- 1/3 cup canola oil
- 1 1/2 teaspoon vanilla
- 1 cup buttermilk
- ¼ cup sour cream
- 2 T butter, melted, additional 1 Tablespoon if you are going to toast the nuts.
- 1 1/2 cups dried cranberries or 2 cups fresh, chopped. Dried are sweeter. Mixing a bit of both works as well.
- ½ cup of nuts: piñon, pecan, or walnut.
- Legacy Pecans
- Blue Corn Meal: Southwest Heritage Mill, Los Chileros, Tamaya or Fruit Basket ABQ
- Piñon Nuts
- Taos Honey
- Preheat oven to 400 degrees F (200 degrees C). Use crisco to grease the muffin pan, spray, or line with paper muffin liners.
- Melt 1 Tablespoon of butter in a medium sauce pan. Lightly toast nuts. Watch closely to make sure they don’t burn. Drain the butter and set aside.
- Mix the dry ingredients in a large bowl: blue corn meal, flour, brown sugar, baking powder, baking soda, and sea salt.
- Mix the wet ingredients in a separate bowl. Beat the egg first. Add honey, oil, vanilla, buttermilk, sour cream, and melted butter. Add the nuts and cranberries to the wet mixture BEFORE adding to the dry ingredients.
- Fold the wet mix into the dry mix. Don’t over mix. Allow the batter to sit for 5-10 minutes for any remaining lumps to dissipate.
- Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Sprinkle with brown sugar and cinnamon mix (1/4 cup sugar, 1 teaspoon cinnamon)