pat's Recipe

Serrano Chili and Cilantro Corn Bread Muffins

Category: BREADS

1 1/2 cups cake flour, sifted
1/2 cup yellow cornmeal
1 tablespoon baking powder
2/3 cup water
3 large eggs
1/3 cup vegetable oil
1/4 cup fresh cilantro, chopped
2 serrano chilies, seeded and minced
3 tablespoons brown sugar
1 teaspoon salt

Instructions
Preheat oven to 350F degrees.

Butter eight 2/3-cup custard cups.

Place cups in oven 5 minutes.

Mix flour, corn meal, and baking powder in large bowl.

Whisk remaining ingredients together in medium bowl.

Add to dry ingredients and whisk until well combined.

Divide batter among prepared cups.

Bake until tester inserted into center comes out clean, about 18-20 minutes.

Cool slightly. Turn muffins out. Serve warm or at room temperature.

Notes
The recipe makes 8 very large muffins. For smaller size muffins, use standard muffin cups and make sure you reduce the baking time a little bit.