Hatch Chile And Raspberry Muffins

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

 

1. Set your oven to 400°F. Lightly coat a standard 12-cup muffin pan with oil or nonstick spray, then set it aside.
2. In a large mixing bowl, sift and combine the dry ingredients thoroughly.
3. In another bowl, blend all the wet ingredients together until the mixture is smooth and uniform.
4. 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.
5. Carefully fold in the fresh raspberries and roasted green chiles.
6. 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