Receta Corn Bread Muffins Serrano Chili And Cilantro
by Global Cookbook

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	Raciónes: 10

Ingredientes

2 sm serrano chili peppers (or possibly 2 ounces canned green roasted chili peppers, liquid removed)
1 1/2 c. unbleached white flour
1/2 c. yellow cornmeal
1 Tbsp. baking pwdr
1 tsp salt Healthy pinch cayenne pepper

2/3 c. low-fat lowfat milk or possibly soy lowfat milk
2 lrg Large eggs
1/2 c. canola or possibly grapeseed oil or possibly 8 Tbsp. butter, at room temperature, plus additional for the baking dish
3 Tbsp. maple syrup or possibly sugar
1/4 c. finely minced fresh cilantro For the corn bread: Preheat the broiler.

Place the chili peppers on a baking sheet and broil till they blister and turn black. Turn the peppers and repeat. Transfer the peppers to a resealable plastic bag or possibly a brown paper bag; close the bag tightly. Set aside to cold. The skins should become loose as the peppers cold.
Preheat the oven to 350 degrees.
In a large bowl, mix together the flour, cornmeal, baking pwdr, salt and cayenne pepper. Set aside.
In a separate bowl, whisk together the lowfat milk, Large eggs, oil or possibly butter, maple syrup or possibly sugar and cilantro. Using a wooden spoon, slowly stir the wet ingredients into the dry ingredients and mix till thoroughly combined.
Peel the skins off the chili peppers and throw away. Slice each pepper in half, directly down the middle. Open each and remove and throw away the seeds. Cut each into small pcs, add in to the batter and stir till combined.
Lightly oil or possibly butter a 9 inch square baking pan or possibly 12 individual muffin molds. Spoon the batter into the pan or possibly molds. Bake for about 20 min if using a muffin pan or possibly about 25 min if using a baking pan, till a tester inserted in the center comes out clean. Remove from the oven; transfer to a wire rack to cold.
To slice into pcs, make 1 slice directly down the middle of the baking pan and 4 slices across to make 10 rectangular pcs.
Makes 10 servings.