← Back to Search Results
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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • cameocreation

    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!

 

Explore Cookbooks on Cookstr

once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
a-new-way-to-cook A New Way to Cook
by Sally Schneider
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
american-masala American Masala
by Suvir Saran
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
spice Spice
by Ana Sortun
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
lucid-food Lucid Food
by Louisa Shafia
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?