Sweet corn chili muffins

Yield: 1 Servings

Measure Ingredient
1 cup Ground red, yellow, or white cornmeal, medium grin
1 cup All-purpose flour
1 tablespoon Baking powder
1 tablespoon Finely ground mild chili powder (like Chimayo)
1 cup Milk
6 tablespoons Butter; melted
2 tablespoons Dark molasses
2 \N Eggs; beaten
1 tablespoon Minced orange or lemon zest
1 tablespoon Dried oregano
1 cup Fresh or dried sweet corn kernels
1 \N Poblano chili; roasted, seeded and chopped fine
1 \N Anaheim chili OR
2 \N Jalapenos; roasted, seeded, and chopped fine

Preheat the oven to 400 degrees and grease the cups of a muffin pan or insert paper lines into the cups.

Sift together the dry ingredients into a large bowl. Beat together the milk, butter, molasses and eggs and add to the flour mixture.

Fold in the orange zest, oregano, corn kernels, and chilies and scoop the batter into the muffin cups. Bake for 12 to 15 minutes, until crusty and lightly browned. Eat hot or freeze for future use. From Crazy for Corn by Betty Fussell.

Formatted for MM by Pegg Seevers 6/5/96 Posted to MM-Recipes Digest V4 #9 by rpearson@... on Mar 13, 1999

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