Hatch Green Chile Raspberry Muffins
  • 2 cups flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ⅓ to ½ cup sugar, or to taste
  • 1 cup milk
  • 1 egg
  • 3 tablespoons melted butter
  • 1 cup fresh raspberries
  • 3 Hatch Green Chiles, roasted, peeled, and chopped
  1. Preheat oven to 400°F. Grease a standard 12 cup muffin tin and set aside.
  2. In a large bowl, sift together the dry ingredients.
  3. In a separate bowl, whisk together all of the wet ingredients. Whisk until smooth.
  4. Make a well in the center of the dry ingredients, then pour in the milk mixture. Stir until just combined, being careful not to over mix.
  5. Gently fold in the fresh raspberries and roasted green chile.
  6. Fill muffin cups about ¾ full. Bake at 400°F for approximately 15 minutes or until muffins are golden and spring back when pressed lightly. Cool on wire rack.
Recipe by Some the Wiser at https://somethewiser.com/2015/08/hatch-green-chile-raspberry-muffins.html