Hatch Chile Mini Cornbread Muffins


Hatch Chile Mini Corn Bread Muffins - Mama's High STrung

Went a little Hatch Chile-wild this weekend... but these delicate Hatch Chile Mini Cornbread Muffins completely explain my madness.

Have you cooked with Hatch Chiles? What’s your favorite recipe?    

If you see Hatch Chilies in your supermarket... buy them because they are in season right now! Many supermarkets are partnering with Melissa’s Produce and holding roasting events. You just buy the chiles and they roast them right there outside of the store... how easy is that? If onsite roasting isn't an option in your area, 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've never tried them. The muffins are sweet, but have just the right of heat from the chiles to make things a little exciting.    


Hatch Chile Mini Cornbread Muffins

prep: 15 minutes
bake: 20 minutes

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 my Unbelievably Moist Pumpkin Muffins
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