We really enjoyed our first taste of Hatch chiles in the gaspacho and tried several other dishes with these flavorful peppers. These corn muffins with Hatch chiles and white cheddar cheese became an instant family favorite.
Ingredients (12 mini muffins)
3/4 cup all-purpose flour
3/4 cup corn flour
2 tablespoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 cup milk
2 eggs
3 tablespoons melted butter
1 Hatch chile, finely chopped
1/2 cup white cheddar cheese
Additional butter
Directions:
Pre-heat the oven to 400°F. Grease the muffin pan with butter.
In a large bowl, mix all-purpose flour, corn flour, salt, and sugar. In a separate bowl, whisk the milk and eggs. Stir into the flour mixture. Add melted butter, and mix in Hatch chiles and white cheddar.
Pour equal scoops of batter into the muffin cups. Bake for about 18 minutes or until the muffin tops are lightly browned on top.
