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Categories:
green chilis butter eggs flour stone ground yellow cornmeal baking powder chili powder milk molasses orange zest marjoram
Viewed: 8 - Published at: 8 years agoIngredients
- 2 hatch green chilis, or 1 poblano chili and 1 Anaheim chili
- 13 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
Method
- 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.
- 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.
- 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.
