Hatch Chile Cornbread Muffins

Ingredients

• 0.8 cup milk 
• 8 oz corn cream-style canned
• 12 servings butter melted
• 2  eggs fresh beaten (thank you Peeps!)
• 1.5 cups cornmeal white blue yellow
• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 teaspoon salt 
• 1 teaspoon sugar 
• 1.5 cups monterrey jack cheese mixed shredded
• 5  to 2 chilies slit fresh green deveined peeled seeded chopped

Equipment

• bowl
• oven
• whisk
• muffin liners

Directions

1. Preheat oven to 400 degrees. Line 18 muffin cups with paper liners or grease and flour each cup.
2. In a medium-size bowl, stir together milk, corn, butter and eggs.
3. In a large bowl, whisk together cornmeal, baking powder, baking soda, salt and sugar.
4. Add mixture from medium-size bowl to dry ingredients and mix just until combined. Do not overmix.
5. Spoon a large spoonful of batter into each cup, filling about 1/3 of each cup, and top with a little cheese mixture and green chile, dividing evenly and reserving a little for sprinkling on top. Top with batter and reserved cheese and green chile. Each cup should be about two-thirds full.
6. Bake 25 to 30 minutes, or until muffins are golden and a wooden pick inserted in the center comes out clean.