Chipotle Cheddar Cornbread Muffins
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
Serves: 12 muffins
1 Cup coarse-ground corn meal
1 Cup All Purpose flour
⅓ C sugar plus 1 Tablesppon
2 teaspoons baking powder
½ teaspoons salt
¼ Cup vegetable oil
1 C whole milk
4 chipotle peppers rinsed, and diced
1 C shredded cheddar cheese
¼ C chopped chives
for the honey butter:
6 tablespoons butter, unsalted
¼ C honey
Preheat oven to 375 degrees and use parchment paper or cupcake holders to line muffin pan.
In a mixing bowl, combine corn meal, flour, baking powder, salt and sugar.
In a separate bowl, combine eggs, vegetable oil and milk and mix until combined.
Add wet ingredients into dry and mix with rubber spatula until all dry is wet.
Mix in diced chipotle peppers, ½ C cheddar cheese and chives and divide into muffin cups ¾ of the way full.
Top muffins with remaining cheddar cheese and bake for 16-20 minutes until toothpick inserted comes out clean.
FOR HONEY BUTTER:
place butter and honey in a small bowl and mix with hand mixer until combined.