Sweet corn chili muffins
1 Servings
Ingredients
| Quantity | 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 | Eggs; beaten | |
| 1 | tablespoon | Minced orange or lemon zest |
| 1 | tablespoon | Dried oregano |
| 1 | cup | Fresh or dried sweet corn kernels |
| 1 | Poblano chili; roasted, seeded and chopped fine | |
| 1 | Anaheim chili OR | |
| 2 | Jalapenos; roasted, seeded, and chopped fine | |
Directions
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