I've had this Green Chili Muffin recipe filed away for a bit, and since Cherese and I were making Spicy Black Beans and Rice for lunch, I thought it might be a good pairing.
2 c flour1/4 c sugar
2 t baking powder
1/4 - 1/2 t salt
2 eggs
1 c milk
1/4 c butter or margarine, melter
1 4-oz can diced green chili peppers, rinsed and drained
In a small mixing bowl, stir together flour, sugar, baking powder, and salt.
In another mixing bowl, stir eggs slightly with a spatula; stir in milk, melted butter or margarine, and green chili peppers.
Add flour mixture all at once to egg mixture. Stir just until moistened.
Lightly grease muffin cups and fill two-thirds full. Bake in 400-degree oven for 20 to 25 minutes or until golden. Remove from pan. Serve warm or cool on a wire rack.
~~~~~~~~~~~~~~The recipe was really simple and required nothing unusual except a little 50-cent can of green chiles.
The muffins were not overly sweet and weren't at all spicy - just a hint of chiles. The students seemed scared (they are used to super sugary treats), but when I suggested they were sort of like corn muffins, they decided they liked them. A couple people really liked them, but most testers weren't super excited.
I thought they were a nice compliment to our Mexican-style lunch :)
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