Savory Chipotle Chile Muffins

Name: Savory Chipotle Chile Muffins
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

Chef

Michael Lomonaco

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Cookbook

Nightly Specials: 125 Recipes for Spontaneous, Creative Cooking at Home

Published by William Morrow

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This image courtesy of Joseph DeLeo

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.

Notes

Nightly Specials

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

Cooking Methodbaking

CostInexpensive

Easy

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

Mealdinner, lunch

Moodadventurous

Taste and Texturebuttery, hot & spicy, rich, savory, spiced

Type of Dishmuffins, quickbreads

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

Instructions

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

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Savory Chipotle Chile Muffins

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cameocreation 4570 434

Mar 10, 2012

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 84462 94

Oct 11, 2010

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

madelikethis 84462 94

Oct 11, 2010

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!