Chipotle Corn Bread Muffins

from the kitchen of Chef Paul Prudhomme

Makes 6 large muffins

vegetable oil cooking spray, optional
1¼ cups all-purpose flour
¾ cup yellow corn meal
1 tablespoon + 1½ teaspoons Chef Paul Prudhomme's Ground Dried Chile - Chipotle (Hot)
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon baking soda
½ teaspoon Chef Paul Prudhomme's Vegetable Magic®
¾ cup apple juice
2 cups corn kernels
2 large eggs, lightly beaten
4 tablespoons unsalted butter, melted and cooked to room temperature
1 cup freshly grated Romano cheese
how to prepare

Preheat the oven to 400°.  Spray 8 cups of a large muffin tin, or place a paper liner in each cup.  In a large bowl, mix together the flour, corn meal, chipotle, baking powder, sugar, baking soda, and salt.  Stir in the apple juice, corn, eggs, butter and cheese and blend just until the dry ingredients are moistened-do not overblend.  Divide the batter among the cups and bake just until the muffins are lightly browned, about 20 minutes.  Remove from the oven and serve with your favorite Louisiana or Mexican food.

Copyright © 1999 Paul Prudhomme