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baking New American, Southwestern
Savory Chipotle Chile Muffins

Photo by: Joseph De Leo
Comments: 3
 

Recipe

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.

Yield: Serves 6 to 8 as a side dish

Ingredients

  • 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

Directions

1. Preheat the oven 425° F.

2. Beat the eggs, milk, and butter together in a bowl until smooth.

3. 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.

4. Pour the batter into the wells of a nonstick 15-muffin tin, filling each well three-quarters of the way up its side.

5. Bake the muffins until they rise and are golden brown, about 35 minutes.

6. Transfer the muffins to a linen napkin-lined basket and serve warm from the oven.

Notes

Nightly Specials

Add other savory ingredients, such as 1 tablespoon sesame seeds or 3 tablespoons chopped pecans, to the batter.


© 2004 Michael Lomonaco and Andrew Friedman
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings and includes 1/8 teaspoon of added salt per serving.

300kcal (15%)
238mg (24%)
1mg (2%)
136mcg RAE (5%)
212mg
30mg
11g
3g
2g
34g
182mg (61%)
641mg (27%)
7g (34%)
13g (21%)
3mg (18%)
 

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  • E Wallace

    03.10.12 Flag comment

    These were wonderful I used a large muffin tin and the recipe made 12. Then, I baked them in a small convection oven @425 and they were done in about 18 minutes. Thanks to the previous poster about shortening the baking time.
    Very moist and a definite keeper , we ate with a vegetable stew. Not to spicy, just right.

  • madelikethis

    10.11.10 Flag comment

    Sorry I meant to say they were ready after 25 minutes....typo!

  • madelikethis

    10.11.10 Flag comment

    These came out beautifully, but were ready after only 15 minutes (and I also turned my oven down, but haven't calibrated it).

    The crumb was lovely and well as the color and level of spice. Mine were slightly dry because I cooked them for too long.

    I would recommend these to accompany some sort of a meat stew, and if eaten alone for a variation might add some grated cheese like asiago or romano for extra zip!

 

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