Hatch Green Chili Corn Muffins
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2hatch green chilis, or 1 poblano chili and 1 Anaheim chili
- ⅓cup butter, plus butter for muffin tin
- 2eggs
- 1cup all-purpose flour
- 1cup stone ground yellow cornmeal
- 4teaspoons baking powder
- 3tablespoons mild Chimayo chili powder, or ancho chili powder
- 1cup milk
- 1tablespoon molasses
- 2teaspoons finely minced orange zest
- 1tablespoon marjoram
Nutritional analysis per serving (12 servings)
165 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 4 grams protein; 203 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Roast the chilis under a broiler or over a flame until the skin begins to blister and blacken. Peel, remove the seeds and coarsely chop, to make about a quarter-cup.
- Step 2
Melt the butter and lightly beat the eggs. Sift together the flour, cornmeal, baking powder and chili powder. Mix together the milk, melted butter, eggs and molasses, and fold this into the sifted dry mixture. Add to the batter the orange zest and fold them together with the marjoram and chopped roasted chilis.
- Step 3
Preheat the oven to 400 degrees. Let the batter rest for half an hour and then pour into a buttered 12-muffin muffin pan. Bake for 12 to 15 minutes, until firm.
Private Notes
Comments
I have never been so disappointed in a recipe before. I guess the lack of a photo should have been my first clue.What a waste of my time - and some of my fresh hatch peppers!
Went plant base butter and macadamia nut milk. Sub honey for molasses, added most of a can of chopped Anaheim’s, added alaea salt. Still kinda bland but that’s ok to go with a pretty spicy meal to balance.
Added salt because, as the other notes mentioned, this recipe didn’t have any - Still turned out bland, with a weird tanginess from the orange zest. I made this recipe to go with some chili - it didn’t have the corn taste I was looking for.