Hatch Chile Cornbread Muffins

• 3/4 cup milk
• 8 ounces cream style corn
• melted butter
• 2 eggs fresh, beaten, thank you Peeps!
• 1 1/2 cups blue cornmeal or white, yellow
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 1/2 cups shredded cheddar cheese mixed, and Monterrey Jack cheese
• 5 green chiles fresh, roasted, peeled, seeded, deveined and chopped OR 4- oz. can

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. Add mixture from medium-size bowl to dry ingredients and mix just until combined. Do not overmix.
4. 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.
5. Bake 25 to 30 minutes, or until muffins are golden and a wooden pick inserted in the center comes out clean.

milk, cream style corn, butter, eggs, cornmeal, baking powder, baking soda, salt, sugar, cheddar cheese mixed, green chiles

Taken from www.yummly.com/recipe/Hatch-Chile-Cornbread-Muffins-1660275 (may not work)