New Mexico Tea Bar Muffins

By krystallondon

Ingredients

• 1 cup butter, softened
• ½ cup sugar
• 5 large eggs
• ¾ cup New Mexico Hatch green chiles, diced (fresh is best; frozen or canned will substitute)
• 1 ½ cups fresh corn kernels from cob
• (or substitute frozen or canned)
• ¾ cup cheddar cheese, shredded
• ¾ cup jack cheese, shredded
• 1 cup unbleached flour
• 1 cup yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon salt

Details

Servings 12
Cooking time 15mins
Adapted from nmmagazine.com

Preparation

Step 1

Preheat oven to 400 degrees.

Cream butter and sugar. Add eggs slowly, one at a time. Add remaining ingredients and mix well. Drop batter into cupcake papers in muffin tin.

All recipes adjusted for high-altitude baking (5,000 feet above sea level). To make altitude adjustments, consult the King Arthur Flour baking chart, at www.king-arthurflour.com/recipes2008/high-altitude-baking.html.