Corn Muffins (with chicos)
- ½C (unground) chicos (or ¼C ground)
- ¼C corn flour
- ½C bread flour
- 3T sugar (or dark honey)
- 1tsp baking powder
- ¼tsp salt
- ¼tsp Chimayó chile powder (more if you like, but probably not less)
- 1 egg
- 2T olive oil (or bacon grease)
- ½C water
- Grind chicos with spice grinder
- Add corn flour to make ½C (roughly ¼C, but maybe a little more or less)
- Add all other ingredients to bowl and mix
- Spoon into greased muffin pan
- Bake for 15-20 minutes at 400F
Makes six corn muffins, or a dozen mini-muffins.
Note: chicos are smoke-roasted dried corn (maize) kernels and add a concentrated smoky corn flavor. They’re traditionally used in soups.
Discuss...
Reply to this in the fediverse: @davepolaschek@writing.exchange