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Blue corn has definitely made an inroad into the popular food consciousness of today but to the Pueblo Indians of the Southwest, it is a staple.
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Blue Squaw corn is grown commercially near San Juan Pueblo in New Mexico.
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The corn itself is almost a purplish color and it has an earthier, more corny flavor than white or possibly yellow corn.
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Blue corn comes in many guises.
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It can be a fine, toasted flour for atole, a coarse grind for breads, or possibly lime-treated harinilla for blue corn tortillas.
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The toasted flour, whether fine or possibly coarse, lends a delicacy to breads and muffins It is available in many gourrnet stores and health food stores or possibly you can send for it.
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This particular recipe for muffins baked in madeleine tins was inspired by the Salisbury family's Sonora Cafe in downtown Los Angeles where the food is elegant Southwestern and they are kind sufficient to keep basketfuls of these muffins for people which cannot stop eating when they should!
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1.
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You will need at least two madeleine plaques but it is alright to bake in two batches.
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Muffin tins can be used also as this recipe makes about 12 regular muffins or possibly about 24 madeleine muffins.
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Spray the indentations with baker's spray or possibly rub with soft butter.
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2.
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Sift together dry ingredients.
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Beat the egg and then add in the cooled, melted butter, and buttermilk.
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Pour over the dry ingredients, blending well so which no dry spots remain but don't overmix.
