Blue Corn Muffins - cooking recipe

Ingredients

8 tablespoons unsalted butter
4 tablespoons sugar
3 eggs
1 -2 poblano peppers or 1 -2 anaheim chili, roasted,peeled,seeded and chopped (about 1/2-1 cup)
3/4 cup cooked corn (optional)
1/2 cup grated cheddar cheese
1/2 cup grated monterey jack cheese
1/2 cup flour
3/4 cup blue cornmeal
1 teaspoon baking powder
1/4 teaspoon dried ancho chile powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
3/4 cup milk

Preparation

Preheat oven to 375 degrees F; grease a 12-muffin tin very well with butter.
With an electric mixer, cream together the butter and sugar; add the eggs and chopped peppers.
Add the cheeses, flour, cornmeal, baking powder, ancho, garlic, salt, milk, and corn (if using), and mix until blended (do not over-mix).
Pour the dough into the tin, dividing the portions evenly between the 12 muffins.
Bake at 375 degrees for 35-40 minutes or until a tester comes out clean; turn the muffins out to cool.
Makes 12 muffins.
Note: some people like corn muffins sweeter, so feel free to add more sugar to taste; jalapeno peppers are also good in this recipe, use as much as you like for the level of spiciness you prefer.