cornbread muffins with roasted poblano chiles

makes 11
use cast iron muffin pan treated with Pam or olive oil spray
preheat oven to 400

3 roasted + peeled poblano (or other) chiles (7 oz total), chopped
1 bunch scallions, cleaned, chopped

1 c cornmeal
1 c flour
2 tsp baking powder
1 tsp baking soda

2 tb butter, melted
1/4 c honey
1/4 c sour cream (or crema mexicana)
1/2 c milk
2 eggs

1) prepare chiles + scallions

2) mix dry ingredients in large bowl

3) briskly whisk eggs into wet ingredients

4) add wet mixture + chiles + scallions to dry ingredients, mix

5) spoon batter into muffin pan

6) bake approx 30 minutes -- until inserted toothpick comes out clean

7) enjoy!

adding corn (fresh or canned) a good idea too
this is a combination of 2 recipes: one from epicurious
and one from Fannie Farmer (1941 edition)
 The Fannie Farmer Cookbook: Anniversary

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