Best Mesa Grill Blue Corn Muffins Gluten Free Recipes

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GLUTEN FREE BLUE CORN MUFFINS



Gluten Free Blue Corn Muffins image

Funnily I cannot have yellow corn but am fine with blue corn - and managed to get some blue corn flour in Germany! This was my first approach to making corn muffins, and they turned out wonderfully moist. I suppose they can be made with yellow or white corn flour as well. For the milk I used rice milk, use any kind you like. If you want a sweet muffin, add two to four additional tablespoons honey.

Provided by Mia in Germany

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

1 cup cornflour, blue
1 cup rice flour
1/2 cup tapioca starch
2 teaspoons xanthan gum
1 cup milk
5 tablespoons canola oil
1 tablespoon honey
1 egg
1 egg yolk
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda

Steps:

  • Preheat oven to 375 degrees and lightly grease 12 muffin tins.
  • In a medium bowl, mix dry ingredients.
  • In another bowl stir together milk, oil and honey until well blended, then add egg and egg yolk, beat (not with electric beater but with wire whisk!) until slightly foamy. If using additional sugar, beat in the sugar until liquid is smooth.
  • Pour liquid into dry mix, blend until everything is just blended - don't overmix!
  • Divide batter into muffin tins and bake at 375 for 15-20 minutes or until toothpick inserted in the center of a muffin comes out clean.
  • Let cool in muffin tins, don't remove muffins before cooled to handwarm or they might break.

Nutrition Facts : Calories 169.2, Fat 7.5, SaturatedFat 1.2, Cholesterol 32.2, Sodium 231.4, Carbohydrate 22.9, Fiber 0.4, Sugar 1.5, Protein 2.2

BLUE CORN MUFFINS



Blue Corn Muffins image

Make and share this Blue Corn Muffins recipe from Food.com.

Provided by Julesong

Categories     Quick Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

BLUE CORN MUFFINS



Blue Corn Muffins image

Provided by Bobby Flay

Categories     side-dish

Yield 6 muffins

Number Of Ingredients 15

2 ounces (1/2 stick) unsalted butter
3 tablespoons finely diced onion
1 cloves garlic, finely chopped
1/2 cup milk
2 large eggs
1/4 cup finely diced red bell pepper
1 jalapeno peppers, finely diced
1/4 cup fresh or frozen corn, thawed
1 tablespoon finely chopped cilantro leaves
3/4 cup blue cornmeal (can substitute yellow)
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon granulated sugar

Steps:

  • Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
  • In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
  • In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.
  • In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.
  • Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.

PAMELA'S CORN MUFFINS - GLUTEN FREE



Pamela's Corn Muffins - Gluten Free image

This is another recipe using Pamela's Baking & Pancake Mix. I use it quite often as it is very versatile. These make great muffins to go along with soup on a cold winter night. This recipe can also be made as corn bread in an 8-inch square pan.

Provided by LARavenscroft

Categories     Quick Breads

Time 25m

Yield 12 serving(s)

Number Of Ingredients 7

1 1/4 cups Pamelas ultimate baking and pancake mix
1 cup yellow cornmeal
1/3 cup sugar
1/2 teaspoon salt
2 eggs, beaten
1 cup milk
2 tablespoons butter, melted

Steps:

  • Pre-heat oven to 375 degrees.
  • Grease a 12-cup muffin tin.
  • Mix all ingredients together.
  • Fill muffin tins 3/4 full.
  • Bake for 15-20 minutes.
  • For cornbread: Follow directions above. Pour into a greased 8-inch square pan and bake for 20-25 minutes. Makes 9 servings.

Nutrition Facts : Calories 100.5, Fat 3.9, SaturatedFat 2, Cholesterol 43.2, Sodium 135.7, Carbohydrate 14.4, Fiber 0.7, Sugar 5.7, Protein 2.6

BLUE MESA GRILL SWEET CORN CAKE



Blue Mesa Grill Sweet Corn Cake image

This is a recipe I submitted in response to a request. I have not tried it. "This dish is really more like a pudding than a cake. Serve a scoop of it freshly steamed as it loses its light, fluffy consistency when reheated in the oven. The secret to making great corn cake is in the steaming. You can try and bake the cake in a pan in the oven (inserted in a pan of water to create steam), or you can steam them on the stove in a steamer basket." I found this recipe through Recipe Goldmine. It comes from The Blue Mesa Grill in Dallas, TX.

Provided by Bev I Am

Categories     Breads

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 11

corn husk (enough to line and cover a 3 quart steamer basket in a double layer)
1/4 cup vegetable shortening (like Crisco)
1/2 cup unsalted butter, softened
1 cup masa dough
1 cup cold water
1 lb corn, fresh and cut off the cob (or frozen and thawed)
1/2 cup yellow cornmeal
3/4 cup sugar
1/4 cup heavy cream
1/2 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • *Noteon Masa: You can buy prepared masa dough at most Mexican and specialty food markets.
  • Or you can readily purchase Masa Harina (made by Quaker Oats) which is dried corn that has been ground and treated.
  • It is the basic ingredient used in making tamale dough (also called masa).
  • Soak corn husks in hot water for 30 minutes until pliable.
  • Drain.
  • Place vegetable shortening and butter in a mixing bowl and beat on medium speed until mixture becomes fluffy and creamy.
  • Add masa and mix on low speed for about 2 minutes.
  • Add water and mix well on medium speed.
  • Grind the corn coarsely in a food processor.
  • In a large mixing bowl combine the corn meal, sugar, whipping cream, baking powder and salt.
  • Add the masa mixture and the ground corn and mix well.
  • To steam the corn cake, line the steamer basket with the softened corn husks.
  • Fill with corn cake batter.
  • Cover with more corn husks and a tea towel to absorb moisture.
  • Steam on the stove for about 2 1/2 hours.
  • Batter should not stick to husks when corn cake is done.
  • If it does, it needs to steam longer.
  • **Noteon steamers: You can also improvise a steamer by placing a rack on cans in a large stockpot or Dutch oven with a tight-fitting lid.

Nutrition Facts : Calories 460.8, Fat 28.9, SaturatedFat 14.7, Cholesterol 54.3, Sodium 247.1, Carbohydrate 52.2, Fiber 2.9, Sugar 27.5, Protein 3.7

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