Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Unsifted all-purpose flour 1/2 ts Salt
1/2 c Yellow cornmeal 3/4 c Buttermilk
1/2 c Blue cornmeal (see Note) 6 tb Butter, melted
1 ts Baking powder 2 Large eggs
1/2 ts Baking soda 1 ts Vanilla extract

1. Heat oven to 375'F. Grease six 3-inch crown muffin-pan cups. Place
1/2 C of flour in each of 2 medium-size bowls. Add yellow cornmeal to
flour in one bowl, blue cornmeal to other bowl. Add 1/2 t baking
powder, 1/4 t baking soda, and 1/4 t salt to each bowl, stirring
until well combined.

2. In small bowl, with wire whisk, combine buttermilk, butter, eggs,
and vanilla. Divide buttermilk mixture evenly between yellow and blue
cornmeal mixtures, stirring each just until moistened. (Do not
overnix; batter should be lumpy.)

3. Using ice-cream scoop or large spoon, divide yellow and blue
batters among muffin C , filling one side of C with each color. With
fork, swirl batters to marbleize.

4. Bake 25 to 30 minutes or until centers spring back when lightly
pressed with fingertip. Cool muffins in pan on wire rack 5 minutes.
Remove muffins from pan and serve warm.

Note: Blue cornmeal is available in health-food stores and by mail
from Walnut Acres. To place an order, call (800) 433-3998 and request
item #1 1102.

Country Living/Oct/93 Scanned fixed by DP GG

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