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00Ingredients
Muffins:
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4 jalapeño chiles, stems and seeds removed, chopped
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2 cups milk
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1 cup buttermilk
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3 eggs
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1 cup cornmeal
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3/4 cup flour
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1/4 cup sugar
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3 tablespoons baking powder
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1 ½ teaspoons salt
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Chile Orange Butter:
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1 tablespoon New Mexico red chile powder
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1 tablespoon grated orange zest
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2 teaspoons orange juice
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1 pound unsalted butter, at room temperature
Instructions
In a bowl, combine all the ingredients for the chile butter and allow to sit at room temperature for an hour to blend the flavors.
Preheat an oven to 375°F and grease a muffin tin.
To make the muffins, mix the jalapeños, milk, buttermilk, and eggs together in a bowl.
In another bowl sift together the dry ingredients.
Add the dry ingredients to the liquid. Gently mix them until the dry ingredients are absorbed being careful not to over mix.
Pour the batter into the greased muffin tins and bake for 20 to 30 minutes or until done.
| Servings |
| 24 muffins |
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Take these "hot" muffins on your next picnic in place of ordinary bread or even chips. Flavored butters (or margarine) are easy to prepare and make tasty alternatives to a plain butter. Any unused butter can be frozen for latter use as a spread or for sauteing foods such as shrimp.
IngredientsMuffins:
InstructionsIn a bowl, combine all the ingredients for the chile butter and allow to sit at room temperature for an hour to blend the flavors. Preheat an oven to 375°F and grease a muffin tin. To make the muffins, mix the jalapeños, milk, buttermilk, and eggs together in a bowl. In another bowl sift together the dry ingredients. Add the dry ingredients to the liquid. Gently mix them until the dry ingredients are absorbed being careful not to over mix. Pour the batter into the greased muffin tins and bake for 20 to 30 minutes or until done.
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