Savory Chipotle Chile Muffins
Published by William Morrow
What in the world is a savory muffin? An “unsweetened” one that’s meant to be served with lunch or dinner rather than with breakfast or as a dessert. The English Yorkshire pudding, made by baking a flour batter in a muffin tin coated with hot beef drippings, paved the way for this type of muffin.
Add other savory ingredients, such as 1 tablespoon sesame seeds or 3 tablespoons chopped pecans, to the batter.
Serves6 to 8 as a side dish
Total Timeunder 1 hour
OccasionBuffet, Casual Dinner Party, Family Get-together, game day
Recipe Courseside dish
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturebuttery, hot & spicy, rich, savory, spiced
Type of Dishmuffins, quickbreads
- 6 eggs
- 1½ cups milk
- 5 tablespoons unsalted butter, melted but not browned
- 2 cups all purpose flour
- ½ cup cornmeal
- 1 tablespoon plus 1½ teaspoons baking powder
- Fine sea salt
- Freshly ground black pepper
- 2 tablespoons chipotle in adobo sauce, blended to a paste (puree 1 whole chile, adding just enough can juices to make a paste)
- 1 tablespoon ground cumin
Preheat the oven 425° F.
Beat the eggs, milk, and butter together in a bowl until smooth.
Stir together the flour, cornmeal, baking powder, 1 teaspoon salt, 1 teaspoon pepper, the chipotle paste, and cumin in another bowl to combine well. Pour the egg-milk-butter mixture into this mixture, stirring to incorporate and avoid lumps.
Pour the batter into the wells of a nonstick 15-muffin tin, filling each well three-quarters of the way up its side.
Bake the muffins until they rise and are golden brown, about 35 minutes.
Transfer the muffins to a linen napkin-lined basket and serve warm from the oven.
2004 Michael Lomonaco and Andrew Friedman