Hatch Chile and Raspberry Muffins
Source: Tinkskitchen.com Original Recipe - Some the Wiser
Ingredients
- 2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/3 to 1/2 cup sugar, or to taste
- 1 cup milk
- 1 egg
- 3 tablespoons melted butter
- 1 cup fresh raspberries
- 3 Hatch Green Chiles, roasted, peeled, and chopped
- 1 cup fresh raspberries
Directions
- Set your oven to 400°F. Lightly coat a standard 12-cup muffin pan with oil or nonstick spray, then set it aside.
- In a large mixing bowl, sift and combine the dry ingredients thoroughly.
- In another bowl, blend all the wet ingredients together until the mixture is smooth and uniform.
- Create a hollow in the middle of the dry ingredients, then pour in the wet mixture. Mix gently until just blended, taking care not to overmix.
- Carefully fold in the fresh raspberries and roasted green chiles.
- Spoon the batter into the muffin cups, filling each about 3/4 of the way. Bake at 400°F for around 15 minutes, or until the muffins turn golden and feel springy when lightly touched. Let them cool on a wire rack.
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Notes:
September 01, 2018
If you love all things hatch chile, you will adore these. They are sweet, but have a kick. They only come around once per year around the end of August, thru mid September, so be sure and try these.
All Photographs Copyright Tink's Kitchen and JSGrey
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