SERRANO CHILI AND CILANTRO CORNBREAD MUFFINS
Entered for safe-keeping, Reggie Dwork (bread-bakers) found this on bigoven.com, said they are "moist and chewy, spicy and sweet", so I have to try this! When handling serrano chilies, do not touch your eyes; I wear latex gloves. If you don't like chilie peppers, just saute 1/2 cup onions in 1 tablespoon of extra-virgin olive oil and use them in lieu of the chilie peppers.
Provided by KateL
Categories Quick Breads
Time 33m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- BROILER-BLACKENED CHILIES:.
- Put the chilies on a baking pan on the top rack under the broiler until they blister and turn black. Turn them over and repeat. Remove them from the broiler and drop them into a brown bag to cool. The skin will become loose and flaky as they cool.
- OPEN-FLAME-BLACKENED CHILIES:.
- Alternatively, roast the chilies over a flame or over a barbecue grill. Hold the chilies 4" away from the flame and rotate until all sides of the pepper turn black (I would use a grilling basket or a soaked bamboo skewer in case you wanted to use your hands again someday.).
- MIX:.
- Preheat oven to 350 degrees F. If using cast iron pans (for the best crust), grease them and put them in the oven during preheating.
- In a large bowl, mix together all the dry ingredients.
- In a separate bowl, whisk together the milk, eggs, oil or butter, maple syrup or sugar, and the cilantro.
- Stir the wet ingredients into the dry ingredients with a wooden spoon until thoroughly mixed.
- Take the chilies out of the bag and slice them in half, directly down the middle. Open them up. Remove and discard the seeds. Peel off and discard the blistered skin. Cut the chilies into small pieces and stir them into the batter until they are completely mixed inches.
- Smear a little butter or oil on the bottoms and sides of a 9-inch square baking pan or 12 muffin molds and pour the batter inches
- Bake 20 minutes if using a muffin pan, or 25 minutes if you're using a baking pan.
- Remove from the oven and let cool.
- HONEY BUTTER:.
- Blend the softened butter and honey in a bowl with a fork, whipping lightly to create a creamy spread. Scoop the spread into a ramekin and serve with the cornbread.
- PRESENTATION OF SQUARE PAN CORNBREAD:.
- Make 1 slice directly down the middle of the baking pan and 4 slices across to make 10 rectangular pieces.
Nutrition Facts : Calories 263, Fat 14.6, SaturatedFat 8.8, Cholesterol 73, Sodium 478.9, Carbohydrate 29.5, Fiber 1, Sugar 9, Protein 4.4
CHILI CORN MUFFINS
Hot corn bread was one of my childhood favorites. This muffin version with a Southwest flavor that I devised is now my and my husband's favorite.
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and chili powder. In a small bowl, beat the eggs; add milk, oil, onion and chilies. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Serve warm.
Nutrition Facts : Calories 198 calories, Fat 10g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 352mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
BACON AND CILANTRO BREAKFAST MUFFINS
We love cilantro and cook with it a lot. I also bake with it. These sweet and salty muffins taste amazingly good!!
Provided by RuPei
Categories Breakfast
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Line 12 muffin cups in a muffin tin or spray muffin tin with a thin layer of non-stick cooking spray.
- In a large mixing bowl, combine all-purpose flour, whole wheat flour, white sugar and baking powder.
- Whisk egg. Combine egg, milk and canola oil.
- Add egg mixture to flour mixture. Combine until lumps disappear. Do not over-mix. Let set for 10 minutes.
- Add cilantro, bacon and cheddar cheese to the batter. Carefully combine well. Bake for 20 minutes, or until a cake tester comes out clean.
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