Topara Organica, a leader in organic cultivation in Peru, will be soon be harvesting our 2014 crop of purple corn. Some of this corn will be sold locally to produce chicha morada a favorite Peruvian drink made by boiling ground purple corn kernels with pineapple, cinnamon, clove, and sugar. But most will be dried and milled for the Zócalo purple corn flour. To celebrate harvest time and to give a nod to the sweet and spicy purple corn drink, we'd love to share with you this surprising recipe. If you've never thought of combining purple corn, cinnamon and chocolate, then you're missing out! This recipe is so easy, and goes well with your morning cup of coffee.
To learn more about Topara, read about our recent visit to their farm.
Sweet Purple Corn Chocolate Chunk Muffins
1 1/2 cups Zócalo Purple Corn Flour
1 cup whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon Matiz Flor de Sal
4 tablespoons unsalted butter, melted
1/2 cup granulated sugar (rapadura or raw sugar works well)
2 large eggs
1/4 cup Puremiel Honey
6 tablespoons Castillo de Canena olive oil
1 cup milk (dairy, almond, coconut or soy)
3.5 ounces Blanxart Dark Chocolate, chopped into small pieces
Preheat oven to 400F. Oil a muffin pan, set aside. In a large bowl, add the first 5 ingredients, and whisk to combine; set bowl aside.
In a medium microwave-safe bowl, add the butter and heat to melt. Add remaining ingredients, except chocoatle, to butter and whisk to combine and until smooth.
Pour wet mixture over dry ingredients and fold until combined; don't overmix. Then fold in chocolate. Fill muffin tin and bake at 400F for 10 minutes.
Reduce oven temp to 350F and bake muffins for about 5 to 7 minutes (about 15 to 17 minutes total), or until tops are domed, puffed, and a toothpick inserted in the center comes out clean.
Optionally, drizzle with honey and add a pat of butter before serving.