Chile Cheddar Cornbread Muffins
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
250 mL (1 cup) buttermilk (warmed in the microwave so it’s not fridge cold)
57 grams (1/4 cup) unsalted butter, melted
2 large eggs, room temperature
2 tbsp honey (optional, but the sweetness can be interesting in this muffin)
125 grams (1 cup) all-purpose flour
160 grams (1 cup) fine cornmeal
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 red chile peppers, finely chopped
40 grams (~1/2 cup) freshly grated cheddar cheese
45 grams (~1/2 cup) freshly grated Parmesan cheese
50 grams freshly grated mixture of cheddar and Parmesan, for topping the muffins
1 red chile pepper, cut into little rings for garnish
Instructions:
Makes 12 muffins
Preheat the oven to 350°F and grease a 12-cup muffin pan. Set aside. In a medium spouted bowl (or cup measure), whisk together the buttermilk, melted butter, eggs, and honey (if using). Set aside.
In a large bowl, whisk together the flour, cornmeal, baking powder/soda, and salt. Pour the wet ingredients into the bowl with the dry ingredients and stir (or whisk) them together til the batter is smooth.
Toss in the 40 grams of grated cheddar and 45 grams of Parmesan and stir it into the batter, along with the finely chopped chile pepper. Divide the batter among the greased muffin pans and top with a sprinkling of mixed grated cheese and a ring or two of chili pepper. Bake for about 20 minutes.
From kitchenhealssoul.blogspot.com