Blue corn meal has its own uniquely sweet almost fruity finish.

I still like to add some bacon bits and chopped green chile, but this is
a really good recipe to work from.

The pinon nut honey butter is even better with a little orange zest
added in.


http://www.nmmagazine.com/breakfast-november-2011/

BLUE CORN MUFFINS WITH PIÑON HONEY BUTTER
Make these muffins the day before, but to ensure their freshness for
your breakfast picnic, place them into a ziplock bag while still warm
and leave it sealed until ready to eat. Note: These measurements have
been adjusted to high-elevation baking. The muffins do not need any
adjustments for lower elevations. Yield
MAKES 12.
Ingredients

1 cup blue cornmeal
1 cup unbleached, all-purpose white flour
½ cup jack cheese, grated
1 cup corn kernels (frozen kernels
that have been thawed are fine)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 large egg, lightly beaten
2 tablespoons honey
1¹/ ³ cup buttermilk
½ cup unsalted butter, melted
Directions

Preheat oven to 425 degrees and grease a muffin tin with nonstick spray.
In a large mixing bowl, combine blue cornmeal, flour, cheese, corn,
baking powder, baking soda, and salt. Mix well.

In a separate bowl, whisk the egg, honey, and buttermilk. Add wet
ingredients to the dry ingredients and stir until just combined. Add
butter and gently fold in. Do not overmix.

Carefully fill the muffin wells two-thirds of the way. Place tray in the
oven and bake for 15 minutes or until a toothpick inserted into the
center comes out clean.



Piñon Honey Butter
½ cup piñon nuts toasted (toasted pecans may be substituted)
½ cup unsalted butter, softened
3 tablespoons honey
1 teaspoon salt

Combine all ingredients in a food processor and pulse until evenly
combined. Store in an airtight container.