* Exported from MasterCook *
Serrano Chili and Cilantro Cornbread Muffins
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 small Serrano chilies -- or 2oz canned green roasted chilie
1 1/2 cups unbleached white flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
pinches cayenne
2/3 cup milk -- or soy milk
2 large eggs
1/2 cup softened butter -- or expeller-pressed
canola or grape seed oil
3 tablespoons pure maple syrup -- or sugar
1/4 cup fresh cilantro -- chopped
HONEY BUTTER TOPPING: -- optional
3 tablespoons honey
3 tablespoons soft butter
1. Preheat the oven to 350F.
2. Put the chilies on a baking pan on the top rack under the broiler
until they blister and turn black. Turn them over and repeat. Remove
them from the broiler and drop them into a brown bag to cool. The
skin will become loose and flaky as they cool.
3. Mix together all the dry ingredients in a large bowl. Whisk
together the milk, eggs, oil or butter, maple syrup or sugar, and the
cilantro in a separate bowl.
4. Stir the wet ingredients into the dry ingredients with a wooden
spoon until thoroughly mixed.
5. Take the chilies out of the bag and slice them in half, directly
down the middle. Open them up, and remove the seeds and discard. Peel
the skin off and discard. Cut the chilies into small pieces and stir
them into the batter until they are completely mixed in.
6. Smear a little butter or oil on the bottoms and sides of a 9-inch
square baking pan or 12 muffin molds and pour the batter in. Bake 20
minutes if using a muffin pan, or 25 minutes if you're using a baking
pan. Remove from the oven and let cool.
7. Make the Honey Butter: Simply blend the softened honey and butter
together in a bowl with a fork, whipping lightly to create a creamy
spread. Scoop the spread into a ramekin and serve along with the cornbread.
8. Make 1 slice directly down the middle of the baking pan and 4
slices across to make 10 rectangular pieces.
Notes
Tips from Rosie's Kitchen:
The indigenous people of the Southwest used to roast their chile
peppers over an open fire. If you're feeling really motivated and
have the time to do it, you, too, can roast the chilies over a flame
or over a barbecue grill, instead of broiling them. Hold the chilies
4 " away from the flame and rotate until all sides of the pepper turn
black. If you'd like to use an alternative to chile peppers, just
saute 1/2 cup onions in a tablespoon of extra-virgin olive oil and
use them in place. When handling serrano chilies, do not touch your
eyes, because these chilies will sting.
Description:
"These muffins are moist and chewy, spicy and sweet."
Source:
"bigoven.com"
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Per Serving (excluding unknown items): 130 Calories; 7g Fat (45.8%
calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber;
38mg Cholesterol; 250mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
Serving Ideas : They are excellent eaten alone warmed with some
butter, or as a side dish to a Southwestern entree.