Serrano Chili and Cilantro Cornbread Muffins - 22.1g Carbs, 1.8g Fiber
From: THE HEALTHY KITCHEN - Recipes for a Better Body, Life, and Spirit
by Andrew Weil, M.D and Rosie Daley (Knopf)
These muffins are moist and chewy, spicy and sweet. When you make them,
they won't last long! They are excellent eaten alone warmed with some
butter, or as a side dish to a Southwestern entree.
Food as Medicine
Chilis contain capsaicin, which gives them their characteristic spiciness.
Capsaicin inhibits a neuropeptide associated with inflammatory processes,
and may be useful against certain inflammatory health conditions.
2 small Serrano chilies OR 2oz canned green roasted chilies
1 1/2 cups unbleached white flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1 tsp salt
Pinch cayenne
2/3 cup low-fat** milk or soy milk
2 large eggs
1/2 cup expeller-pressed canola or grape seed oil or softened butter
3 Tbsp pure maple syrup or sugar
1/4 cup chopped fresh cilantro
HONEY BUTTER TOPPING
(Optional)
3 Tbsp honey
3 Tbsp soft butter
1. Preheat the oven to 350 degrees F.
2. Put the chilies on a baking pan on the top rack under the broiler
until they blister and turn black. Turn them over and repeat. Remove
them from the broiler and drop them into a brown bag to cool. The skin
will become loose and flaky as they cool.
3. Mix together all the dry ingredients in a large bowl. Whisk together
the milk, eggs, oil or butter, maple syrup or sugar, and the cilantro
in a separate bowl.
4. Stir the wet ingredients into the dry ingredients with a wooden spoon
until thoroughly mixed.
5. Take the chilies out of the bag and slice them in half, directly down
the middle. Open them up, and remove the eeds and discard. Peel the skin
off and discard. Cut the chilies into small pieces and stir them into
the batter until they are completely mixed in.
6. Smear a little butter or oil on the bottoms and sides of a 9-inch square
baking pan or 12 muffin molds and pour the batter in. Bake 20 minutes if
using a muffin pan, or 25 minutes if you're using a baking pan. Remove
from the oven and let cool.
7. Make the Honey Butter: Simply blend the softened honey and butter
together in a bowl with a fork, whipping lightly to create a creamy
spread. Scoop the spread into a ramekin and serve along with the cornbread.
8. Make 1 slice directly down the middle of the baking pan and 4 slices
across to make 10 rectangular pieces.
** In light of recent research, Dr. Weil no longer recommends reduced-fat
dairy products unless you happen to prefer the taste.
Tips from Rosie's Kitchen:
The indigenous people of the Southwest used to roast their chile peppers
over an open fire. If you're feeling really motivated and have the time
to do it, you, too, can roast the chilies over a flame or over a barbecue
grill, instead of broiling them. Hold the chilies 4 inches away from the
flame and rotate until all sides of the pepper turn black. If you'd like
to use an alternative to chile peppers, just saute 1/2 cup onions in a
tablespoon of extra-virgin olive oil and use them in place. When handling
serrano chilies, do not touch your eyes, because these chilies will sting.
Makes: 10 cornbread pieces or 12 muffins
Nutrition per Serving:
178 Calories, 8.1g Fat, 0.8g Saturated Fat, 40.4% of calories from fat,
36mg Cholesterol, 4.7g Protein, 22.1g Carbs, 1.8g Fiber
