Hi Barbara! I'm having trouble replying to you directly because of some electronic issue, I guess. Anyway, thanks so much for your comment. I hope you're able to find blue corn meal. Perhaps Whole Foods has it? I will be checking after I use up the store of meal I brought back from New Mexico. I did find it offered at the Santa Fe School of Cooking, where I purchased the book. However, I'm sure there are shipping fees and it will also take some time to get to you. Here's the link anyway: https://market.santafeschoolofcooking.com/collections/specialty-food/products/blue-corn-meal-can
I love your blog. The writing you do about food and adventures inspires me to head out on my own little adventures. Today, I will be out searching for blue corn meal. Hopefully, I won't have to venture too far from home!
Hey Evelyn, I haven't tried freezing these muffins, though I have frozen others. I think these would do just fine as long as you wrap them air-tight in plastic and eat them within a few weeks (sorry, I know using plastic isn't ecologically sound, but I'm not sure of another way to keep them, except perhaps in reusable plastic containers or bags!). They also do keep really well in the fridge. We ate a few, then refrigerated the rest, reheating them in the microwave (or toaster oven) and enjoying them with soup and chili for a week. Jeff kept raving about them, so I don't think the quality suffered at all! I think they'll become another staple in our house--along with rice cakes and rye bread! Thanks for an excellent question
The muffins look absolutely delicious! And I imagine the freshly roasted poblano chili really adds to the flavors. Unfortunately, there's no way to buy either ingredient in Ireland...
Sorry you can't find the ingredients in Ireland. I imagine you could use another kind of Chile or sweet pepper, possibly a canned, smoked variety (I'm actually going to try that and add a note if it works). Yellow or white cornmeal would also be fine instead of blue, I believe, though the muffins would be different. Is cornmeal available there? Perhaps polenta would suffice. I found an article by Nigella Lawson suggesting giving polenta "a quick whizz" in a food processor to make the grains finer. Thanks as always for your comment, Clarice! You give me ideas for further baking explorations!
These muffins make my mouth water. Do they freeze well after baking? My husband and I can not eat that many at one time. Would be nice to freeze some for later.
I think you’d love them, Amie! Your Thanksgiving menu sounded terrific ! I may borrow from it when I make Thanksgiving for my son and daughter-in-law when they come to visit in January!🥰
enjoy little Italy --- these muffins are on my to do list !!! yum !!! can't wait to read your post on Sunday --- she is one of my favorite artists. Grateful for you and your fabulous writing / cooking skills.
Thanks, you guys! It’s really a great tradition and definitely worth transporting with you from LA. Given the diverse cuisine you’ve sampled in the course of your travels and Sabrina’s culinary skills, I imagine your Thanksgiving feast must be very special.
Thank you so much, Ruth! ❤️ (Muffins look 🤩)
To @BarbaraLiepman
Hi Barbara! I'm having trouble replying to you directly because of some electronic issue, I guess. Anyway, thanks so much for your comment. I hope you're able to find blue corn meal. Perhaps Whole Foods has it? I will be checking after I use up the store of meal I brought back from New Mexico. I did find it offered at the Santa Fe School of Cooking, where I purchased the book. However, I'm sure there are shipping fees and it will also take some time to get to you. Here's the link anyway: https://market.santafeschoolofcooking.com/collections/specialty-food/products/blue-corn-meal-can
I love your blog. The writing you do about food and adventures inspires me to head out on my own little adventures. Today, I will be out searching for blue corn meal. Hopefully, I won't have to venture too far from home!
Hey Evelyn, I haven't tried freezing these muffins, though I have frozen others. I think these would do just fine as long as you wrap them air-tight in plastic and eat them within a few weeks (sorry, I know using plastic isn't ecologically sound, but I'm not sure of another way to keep them, except perhaps in reusable plastic containers or bags!). They also do keep really well in the fridge. We ate a few, then refrigerated the rest, reheating them in the microwave (or toaster oven) and enjoying them with soup and chili for a week. Jeff kept raving about them, so I don't think the quality suffered at all! I think they'll become another staple in our house--along with rice cakes and rye bread! Thanks for an excellent question
The muffins look absolutely delicious! And I imagine the freshly roasted poblano chili really adds to the flavors. Unfortunately, there's no way to buy either ingredient in Ireland...
Sorry you can't find the ingredients in Ireland. I imagine you could use another kind of Chile or sweet pepper, possibly a canned, smoked variety (I'm actually going to try that and add a note if it works). Yellow or white cornmeal would also be fine instead of blue, I believe, though the muffins would be different. Is cornmeal available there? Perhaps polenta would suffice. I found an article by Nigella Lawson suggesting giving polenta "a quick whizz" in a food processor to make the grains finer. Thanks as always for your comment, Clarice! You give me ideas for further baking explorations!
These muffins make my mouth water. Do they freeze well after baking? My husband and I can not eat that many at one time. Would be nice to freeze some for later.
I couldn't agree more!
I definitely need to make these! Hope your Italian thanksgiving was enjoyable!
I think you’d love them, Amie! Your Thanksgiving menu sounded terrific ! I may borrow from it when I make Thanksgiving for my son and daughter-in-law when they come to visit in January!🥰
Happy to share any recipes!
I may take you up on that! 🤗
The muffins sound and look tasty. I am in agreement that the holidays can make us ache for the past. I hope that you are enjoying your pasta.
Thanks, Vicki! Happy Thanksgiving!
Those muffins sound delicious and very exotic to me. Thanks for sharing.
Thanks, Marg! I wonder if there’s a Thanksgiving-like holiday in Australia. I know there’s one in Canada that’s celebrated in October.
enjoy little Italy --- these muffins are on my to do list !!! yum !!! can't wait to read your post on Sunday --- she is one of my favorite artists. Grateful for you and your fabulous writing / cooking skills.
Thanks so much, Beth. I love her too! Happy Thanksgiving to you and yours!
Looks yummy! Happy Thanksgiving!
Thanks, Jeanine! Same to you! I know the food must be spectacular.
Best muffins ever!
Making more soon!
Looks delicious, Ruth!
One thing we brought with us from LA to London is this tradition. Have a happy one!
Thanks, you guys! It’s really a great tradition and definitely worth transporting with you from LA. Given the diverse cuisine you’ve sampled in the course of your travels and Sabrina’s culinary skills, I imagine your Thanksgiving feast must be very special.
yum! happy thanksgiving.
Same to you, Julia!