Hatch Chile Mini Cornbread Muffins

0 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.
2 In a smaller bowl, measure out the egg, melted butter and milk. Whisk until incorporated.
3 Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula until the batter begins to come together.
4 Add the hatch chiles, and stir until just incorporated.
5 Use a cookie scoop or a tablespoon measure to dollop the batter into the prepared muffin tin.
6 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.
7 Enjoy warm or at room temperature.