Makes about 36 mini muffins. This mini corn muffin recipe has three kinds of chili flavorings – fresh jalapeños, chili pepper sauce, and ancho chile powder – but is surprisingly mild, not too spicy for even the most sensitive palate, since the cheese balances the heat. These need no butter, but a little kumquat jam or orange marmalade is tasty.
You’ll need mini muffin tins for 36: the dark, heavy, non-stick tins work the best. You might also want to use mini muffins paper cups within them, although I find greasing the individual cups in the tins works fine. Using a 1-Tablespoon scoop ensures consistent sizing of muffins and fewer drips.
This recipe has three kinds of chili flavorings – fresh jalapeños, chili pepper sauce, and ancho chile powder – but is surprisingly mild, not too spicy for even the most sensitive, since the cheese balances the heat.
- Canola or coconut oil spray for greasing the tins, if not using paper cups
- 1 cup shredded Mexican cheese blend (sharp cheddar, Monterey Jack, Asadero, and Queso Blanco cheeses) Plus more for topping – see below
- 1 cup all-purpose flour
- 1/2 cup corn meal
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon sugar
- 3/4 teaspoon kosher salt
- 1 jalapeño, deveined and deseeded, finely chopped (brunoise)
- 3/4 cup buttermilk
- 2 teaspoons chili pepper sauce (e.g., Trader Joe’s or other hot taco sauce)
- 2 large eggs
- 1/2 cup avocado oil
- 1/4 cup shredded Mexican cheese blend (sharp cheddar, Monterey Jack, Asadero, and Queso Blanco cheeses)
- 1/2 teaspoon Ancho Chile Pepper
1 – Preheat the over to 350˚F. Prepare mini muffin tins by spraying each cup with oil or lining them with mini muffin papers.
2 – In a large bowl, whisk together the dry ingredients: cheese, flour, corn meal, baking powder, baking soda, sugar, salt, and jalapeño.
3 – In a medium bowl or 4-cup measuring cup (for easy pouring), whisk together the wet ingredients: buttermilk, chili sauce, eggs, and oil.
4 – Stir in wet ingredients to dry ingredieints, mixing just enough to combine, but do not beat or over mix.
5 – Using a 1-Tablespoon scoop, or two spoons, fill muffin cups just to top. Sprinkle on cheese and chili powder.
6 – Bake in a 350˚F oven for 14 – 16 minutes (rotating tins half-way through) or until toothpick comes out clean when inserted in center.
7 – Let muffins stand in tins for 5 minutes to firm up further, then remove and either serve immediately or cool completely.
First published Feb. 16, 2016 by Barbara Newton-Holmes on www.CulinaryOracle.com