Purple Corn Muffins
Author: 
Recipe type: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1¼ cup all-purpose flour
  • 1¼ cup purple corn flour
  • 2¼ teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup dried pichuberries (goldenberries)
  • ⅔ cup unsalted butter
  • ½ cup sugar
  • 3 eggs
  • ¾ cup buttermilk
Instructions
  1. Preheat the oven to 350ºF. Grease a 12 cup muffin pan or line with paper muffin cups.
  2. Sift the flours, baking powder, and salt in a large bos. Add the dried pichuberries.
  3. In another bowl beat the butter with the sugar until pale and fluffy.
  4. Add the eggs, one by one, and beat until smooth. Fold the dried ingredients into the butter mixture, alternating with the buttermilk. Mix lightly until combined.
  5. Divide the batter evenly among the muffin cups (an ice cream scoop is ideal for this). Bake for 15 minutes or until well risen.
  6. These muffins are purple, and they won´t look golden brown.
  7. To check for doneness insert a toothpick in the center of a muffin; the toothpick should come out clean with only a few moist crumbs attached to itl.
  8. Cool the muffins in the pan for a few minutes before serving.
  9. They are great with butter whipped with honey.
Recipe by PERU DELIGHTS at https://perudelights.com/peruvian-power-foods-the-cookbook/