Adapted from the back of the package of blue corn meal I purchased at Rhode Island's oldest continuously operating grist mill, Kenyon's in Usquepaugh. Use this recipe to make cornbread, too; add some chopped jalapeño or canned green chile for a bit of a kick. Makes 12-15 muffins.
1-1/4 cups whole milk
1 large egg
3 tsp baking powder
1/2 tsp salt
1 cup blue corn meal
1/4 cup honey
1-1/4 cup all-purpose flour
1/4 cup canola or vegetable oil
Preheat oven to 425°F.
In a large bowl, combine dry ingredients (baking powder, salt, corn meal, and flour). Add the liquids (milk, egg, honey and oil), and stir to combine. Do not overmix.
Pour into a greased muffin pan, or use paper liners. To fill the muffin pan easily, use an ice cream scoop. Bake for 18-20 minutes.