Corn Muffins

5 Habanero chilies; finely minced
2 Poblano chiles; coarsely chopped
1/2 c Corn oil
1 c Corn meal
1 c All purpose flour
1 tb Baking powder
1 ts Salt
1 Egg
1 c Milk
4 Habanero chiles; finely minced
8 Serrano chiles; thinly sliced

Saute 5 habanero chiles and the two poblano chiles in the 1/2 cup corn oil; cool. Mix the next 4 dry ingredients; mix the egg, milk and 1/3 cup of the prepared chile oil Combine dry ingredients milk mixture and last two chiles; mix just until blended; bake at 400 F for 25 minutes or until golden brown.

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