Hatch Chile Corn Muffins

Serves 12
1 cup all-purpose flour
1 cup yellow corn meal, such as Bob's Red Mill brand
2 tbsp. granulated sugar
4 tsp. baking soda
1 tsp. kosher salt
1 cup buttermilk
¼ cup canola oil
2 large eggs, lightly beaten
½ cup Gruyère cheese (or medium Cheddar cheese), shredded
¼ cup Roasted Hatch Chiles, diced ¼"
1 green onion, chopped (optional)

In a large mixing bowl, combine flour, corn meal, sugar, baking soda and salt; set aside. In a medium mixing bowl, whisk buttermilk with oil and eggs. Gently mix wet ingredients into the dry ingredients using a silicone spatula and a gentle folding technique, just until dry ingredients are moistened (do not overmix). Fold in cheese, chiles and green onion. Scoop batter into a 12-cup muffin pan lined with paper baking cups; bake in an oven preheated to 425° until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs attached (22-25 min.). Cool in pan for 5 min. Move muffins to a wire rack to finish cooling; serve warm.