Hatch Green Chili Corn Muffins

• 2 hatch green chilis, or 1 poblano chili and 1 Anaheim chili
• 13 cup butter, plus butter for muffin tin
• 2 eggs
• 1 cup all-purpose flour
• 1 cup stone ground yellow cornmeal
• 4 teaspoons baking powder
• 3 tablespoons mild Chimayo chili powder, or ancho chili powder
• 1 cup milk
• 1 tablespoon molasses
• 2 teaspoons finely minced orange zest
• 1 tablespoon marjoram

1. Roast the chilis under a broiler or over a flame until the skin begins to blister and blacken.
2. Peel, remove the seeds and coarsely chop, to make about a quarter-cup.
3. Melt the butter and lightly beat the eggs.
4. Sift together the flour, cornmeal, baking powder and chili powder.
5. Mix together the milk, melted butter, eggs and molasses, and fold this into the sifted dry mixture.
6. Add to the batter the orange zest and fold them together with the marjoram and chopped roasted chilis.
7. Preheat the oven to 400 degrees.
8. Let the batter rest for half an hour and then pour into a buttered 12-muffin muffin pan.
9. Bake for 12 to 15 minutes, until firm.

green chilis, butter, eggs, flour, stone ground yellow cornmeal, baking powder, chili powder, milk, molasses, orange zest, marjoram

Taken from cooking.nytimes.com/recipes/2813 (may not work)