Recipe

Green Chile Corn Muffins

Ingredients
1 cup flour
1 cup yellow cornmeal
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 diced green chiles (such as our recipe for Roasted Hatch Chiles), diced ¼"
1 green onion, chopped (optional)
Directions
  1. Preheat oven to 425°.
  2. In a large mixing bowl, combine flour, cornmeal, sugar, baking soda and salt; set aside.
  3. In a medium mixing bowl, whisk buttermilk with oil and eggs.
  4. Using a silicone spatula and a gentle folding technique, gently mix wet ingredients into dry ingredients just until dry ingredients are moistened (do not overmix).
  5. Fold in cheese, chiles and green onion.
  6. Scoop batter into a 12-cup muffin pan lined with paper baking cups; bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs attached (22-25 min.).
  7. Remove muffins from oven; cool in pan for 5 min.
  8. Transfer muffins to a wire rack to finish cooling; serve warm.