Cheryl Talks with Mark Miller

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Host and Exciting Foods Expert Cheryl Alters Jamison talks with chef, restaurateur, and restaurant consultant for Heritage Hotels, Mark Miller

Green Chile Corn Muffins

© 1989 by Mark Miller from the Coyote Café Cookbook, Ten Speed Press

Makes 12 muffins

1/3 cup butter

2 eggs

1 cup all-purpose flour

1 cup stone-ground yellow cornmeal

4 teaspoons baking powder

3 tablespoons ground dried mild Chimayó red chile or other New Mexican red chile

1 cup milk

1 tablespoon molasses

2 teaspoons finely minced orange zest

1 tablespoon minced fresh marjoram

2 New Mexican green chiles, roasted , seeded, and chopped

Melt butter and lightly beat eggs. Sift together the flour, cornmeal, baking powder, and chile. Mix together the milk, melted butter, eggs, molasses, and fold into the sifted dry mixture. Then add orange zest and fold in the marjoram and chiles. Let batter sit for 30 minutes.

Preheat oven to 400° F. Pour batter into a buttered 12-muffin pan and bake for 12 to 15 minutes, until firm.