Hatch Green Chili Corn Muffins
Published January 23, 1988
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 hatch green chilis, or 1 poblano chili and 1 Anaheim chili
⅓ cup butter, plus butter for muffin tin
2 eggs
1 cup all-purpose flour
1 cup stone ground yellow cornmeal
4 teaspoons baking powder
3 tablespoons mild Chimayo chili powder, or ancho chili powder
1 cup milk
1 tablespoon molasses
2 teaspoons finely minced orange zest
1 tablespoon marjoram
Nutritional analysis per serving
21 grams carbs; 44 milligrams cholesterol; 166 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 8 grams fat; 2 grams fiber; 203 milligrams sodium; 4 grams protein; 3 grams sugar
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
This is a bad recipe! 3 Tablespoons of chile powder??!! In spite of having very flavorful ingredients, it managed to come out bland. I am deleting it from my recipe box.
This recipe is straight out of Coyote Cafe/Mark Miller cookbook. It's a great cookbook but this is probably the worst recipe in the book. Try the chipolte shrimp on cornflakes one of my favourites
OK but quite a bit of work to get something so bland. I expected a nice tangy after burn of chili in the mouth afterwards but no dice.
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.