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1 cup unsifted all-purpose flour 1/2 cup yellow cornmeal 1/2 cup blue cornmeal 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup buttermilk 6 tablespoons butter, melted 2 large eggs 1 teaspoon vanilla extract Heat oven to 375 F. Grease six 3-inch crown muffin-pan cups. Place 1/2 cup of flour in each of 2 medium-size bowls. Add yellow cornmeal to flour in one bowl, blue cornmeal to other bowl. Add 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt to each bowl, stirring until well combined. In small bowl, with wire whisk, combine buttermilk, butter, eggs, and vanilla. Divide buttermilk mixture evenly between yellow and blue cornmeal mixtures, stirring each just until moistened. (Do not overmix; batter should be lumpy.) Using ice-cream scoop or large spoon, divide yellow and blue batters among muffin cups, filling one side of cup with each color. With fork, swirl batters to marbleize. Bake 25 to 30 minutes or until centers spring back when lightly pressed with fingertip. Cool muffins in pan on wire rack 5 minutes. Remove muffins from pan and serve warm. Nutrition information per muffin-protein: 7 grams; fat: 14 grams; carbohydrate: 34 grams; fiber: 2 grams; sodium: 453 milligrams; cholesterol: 102 milligrams; calories: 293.

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