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If you're seeking a culinary adventure that combines the sweetness of corn with the vibrant kick of spice, look no further than Spicy Hatch Chili Corn Mac Muffins. These delightful muffins offer a unique flavor profile that dances on the palate, blending the rich, buttery essence of corn with the smoky, earthy notes of Hatch chilies. Whether you're enjoying them as a hearty breakfast, a midday snack, or a standout dish at your next gathering, these muffins promise to be a crowd-pleaser, elevating any occasion with their irresistible charm.

Hatch Chili Corn Mac Muffins

Discover the exciting flavors of Spicy Hatch Chili Corn Mac Muffins, a delicious blend of sweet corn and spicy Hatch chilies. Perfect for any occasion, these muffins can be enjoyed warm with butter or cold as a convenient snack. They're versatile enough to complement soups, salads, or grilled meats, elevating any meal. Packed with nutrients and easy to make, these muffins are sure to impress your friends and family with their unique taste and texture. Dive into a delightful baking adventure!
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper (optional, for extra heat)

1 cup buttermilk

1/3 cup vegetable oil

2 large eggs

1 cup fresh or frozen hatch green chilies, roasted and chopped

1 cup corn kernels (fresh, frozen, or canned)

1 cup shredded cheddar cheese

1/4 cup fresh cilantro, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or line with paper liners.

    Combine Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, ground cumin, and cayenne pepper (if using).

      Mix Wet Ingredients: In another bowl, whisk together the buttermilk, vegetable oil, and eggs until well combined.

        Combine Wet and Dry Mixtures: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined; do not overmix. The batter should be lumpy.

          Add Chilies and Corn: Fold in the chopped hatch green chilies, corn kernels, and shredded cheddar cheese until evenly distributed throughout the batter.

            Fill Muffin Tins: Using a spoon or ice cream scoop, fill each muffin cup about 3/4 full with the batter.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.

                Cool and Serve: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Transfer them to a wire rack to cool completely. Garnish with chopped cilantro before serving.

                  Enjoy: Serve warm with butter or your favorite spread for a delicious breakfast or snack!

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins