Blue Cornmeal Muffins

Blue Cornmeal Muffins Soft and sweet, and laced with cinnamon and cayenne, these muffins--made with blue cornmeal (found in the bulk aisle of Whole Foods)--are not just subtle and savory, they are also the most tremendous colour you've ever seen in a baked treat. The palest blue, reminiscent of Doheny beach, a sunrise sky, the muted shade of a spruce tree. You're going to adore them. Served on the side of Fried Egg & Garlic Spinach, you'll be more than delighted to say hello to a new day. 2 eggs 1/4 c. Honey 3/4 tsp. Salt 1/2 tsp. Baking powder 1/2 c. Light olive oil 3/4 c. Blue cornmeal 3/4 c. Flour 1/4 c. Cranberries 1/4 c. Pistachioes, chopped 1/2 tsp. Cinnamon 1/4 tsp. Cayenne pepper 1/4 c. Milk In a large bowl, combine all ingredients until smooth and well-mixed. Spoon into muffin tins lined with cupcake wrappers or into a generously greased & floured square muffin tin. Bake in an oven preheated to 400 degrees for 18-22 minutes, or just until the top of the muffins spring back to the touch. Serve slathered with ample amounts of fresh honey butter. Makes 6 muffins