Zutaten für Green Chile Corn Muffins With Chile And Lime Butter
- Plain Flour
- ½ cup cornmeal
- 2 teaspoons baking powder
- Mild Chili Powder
- 1 cup milk
- ½ cup softened unsalted butter (for the butter)
- Eggs
- Orange
- Green Chilies
- 1 tablespoon lime juice (for the butter)
- 1 teaspoon chili powder
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Zubereitung von Green Chile Corn Muffins With Chile And Lime Butter
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup cornmeal, 2 teaspoons baking powder, and 1 teaspoon chili powder.
- In a separate bowl, whisk together 1 cup milk, ¼ cup melted unsalted butter, and 2 large eggs until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Stir in 1 tablespoon grated orange zest and ½ cup chopped green chiles (canned or fresh).
- Fill each muffin cup about ¾ full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- **To make the Chile-Lime Butter:** In a small bowl, beat together ½ cup softened unsalted butter, 2 tablespoons finely chopped green chiles, 1 tablespoon lime juice, and a pinch of salt until smooth and creamy.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
7g
Fat
34g
Carbs
10g
