Info
- Course: Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 41 Times
Savory Chipotle Chile Muffins
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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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cameocreation
03.10.12 Flag commentThese 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 commentSorry I meant to say they were ready after 25 minutes....typo!
madelikethis
10.11.10 Flag commentThese 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!