Hatch Chile Mini Cornbread Muffins
Went a little Hatch Chile-wild this weekend… but these delicate Hatch Chile Mini Cornbread Muffins completely explain my madness.
Hatch Chiles are in season NOW, so you need to buy them while you can. Like I said, I went a little crazy and bought 25 lbs. to freeze. GP thought I was nuts… but we’ll see what he says in November when I thaw some of these babies and make his favorite Chili before a big football game.
If you see Hatch Chilies in your supermarket… buy them! Many supermarkets are partnering with Melissa’s Produce and holding roasting events: you buy the chiles and they roast them right there at the store… how easy is that? If onsite roasting is not an option, it’s pretty easy to do it at home… click here.
These Hatch Chile Mini Cornbread Muffins are a great way to venture into Hatch Chileland if you are a newbie. The muffins are sweet, but have just the right of heat from the chiles to keep things interesting. Have you cooked with Hatch Chiles? What’s your favorite recipe?
Hatch Chile Mini Cornbread Muffins
prep: 15 minutes
bake: 20 minutes
makes 24 muffins
you’ll need…
¾ cup yellow cornmeal
1 cup flour
⅓ cup sugar
3 teaspoons baking powder
½ teaspoon salt
1 cup milk
2 tablespoons honey
1 egg, beaten
2 tablespoons canola oil
½ cup roasted, peeled, stemmed, seeded and finely chopped Hatch Chile
let’s get to it…
Place oven rack in the middle and heat to 425°F. Spray 2 mini-muffin pans (12-count each pan) with cooking spray; set aside.
Whisk cornmeal, flour, sugar, baking powder and salt in a medium bowl. In a separate bowl, beat the milk, honey, egg and oil until blended. Stir the milk mixture into the cornmeal mixture until combined. Fold in the chopped chiles.
Spoon into mini-muffin pans. Bake for 20 to 23 minutes, or until a wooden toothpick comes out clean.
Like this recipe? Then try Unbelievably Moist Pumpkin Muffins.
