Blue Corn Muffins With Green Chiles
makes 12 muffins
Harvest time in New Mexico is just an excuse to declare a fiesta and eat roasted green chiles and corn until the cows come home.
Read more about this recipe at Karina's Kitchen.
1 cup blue cornmeal
3/4 cup sorghum flour
1/2 cup tapioca starch or rice flour
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon mild chili powder
1 teaspoon cinnamon
1/2 cup organic light brown sugar
2 eggs
1/2 cup plus two tablespoons light olive oil
1 cup water
1/2 cup chopped roasted mild green chiles
prep: 15 minutes
total: 40 minutes
muffin pan
paper liners
2 mixing bowls
whisk
wire cooling rack
1. Preheat your oven to 350F.
2. Line a muffin pan with paper liners.
3. Measure out the dry ingredients (blue cornmeal through brown sugar) into a bowl and whisk to combine.
4. In a separate large mixing bowl, combine the eggs with the olive oil and liquid and beat for 1 minute.
5. Add in the dry ingredients a little at a time and beat by hand just until a smooth batter is formed, about 1 minute. It should be thicker than a cake batter.
6. If your batter seems a little dry, add 1 tablespoon more liquid at a time until you achieve a smooth batter.
7. Add in the chopped roasted green chiles and stir to combine.
8. Spoon the batter into the muffin cups.
9. Bake the muffins in the center of the pre-heated oven for 20 to 25 minutes. The muffins should feel firm to the touch; and a wooden pick inserted into the center should emerge dry.
10. Place the muffins on a wire rack to cool a bit. These are lovely served warm.
