Hatch Chile Mini Cornbread Muffins
Serves 3615 mins prep13 mins cook
Add some flair to any gathering by whipping up Hatch Chile Mini Cornbread Muffins! Made with roasted mild Hatch chile peppers, these homemade muffins add a pleasant heat to a classic cornbread recipe.
0 servings
What you need
cup yellow cornmeal
cup granulated sugar
tsp baking powder
tsp kosher salt
cup red chile
tbsp unsalted butter
cup milk
Instructions
-1 Preheat the oven to 400°F. Spray a mini muffin tin with nonstick baking spray, and set aside. -1 In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. Whisk until combined. -1 In a smaller bowl, measure out the egg, melted butter and milk. Whisk until incorporated. -1 Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula until the batter begins to come together. -1 Add the hatch chiles, and stir until just incorporated. -1 Use a cookie scoop or a tablespoon measure to dollop the batter into the prepared muffin tin. -1 Bake the muffins in the preheated oven for 13-16 minutes, or until the tops have browned slightly and an inserted toothpick comes out clean. -1 Enjoy warm or at room temperature.View original recipe
