Confetti Green Chile Corn Muffins

Makes 12 regular muffins (or more bite-sized mini-muffins)

• 1/3 cup butter
• 2 eggs
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 4 tsp baking powder
• 3 tbsp chile powder (mild)
• 1 cup milk
• 1 tbsp molasses
• 1.5 tsp minced orange zest
• 2 roasted New Mexico green chiles (seeded and chopped)
• 2 roasted red peppers (seeded and chopped)
• 1 ear of roasted corn (off the cob)
• 1 tbsp minced fresh Marjoram

Preheat oven to 400 degrees.

Melt the butter on low heat in a saucepan.  Lightly beat eggs.  Blend flour, cornmeal, baking powder and chile powder in a separate bowl.  In another bowl, mix milk, melted butter, eggs and molasses then fold slowly into the dry flour mixture.  Add the orange zest and marjoram. Fold in the chiles, peppers and corn.  Let the batter sit for 30 minutes.

Pour batter into a buttered muffin pan.  Bake for 12-15 minutes until muffins have risen and are firm.

Serve with green chile stew!