Chile and Raspberry Muffins

Directions

1. 1
   Preheat the oven to 400 degrees F and spray a 12 cup muffin tin with spray oil.
2. 2
   In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and sugar.
3. 3
   In a medium bowl, whisk together the buttermilk, egg, and butter.
4. 4
   Pour the buttermilk mixture into the flour mixture, and stir until just combined. Fold in the raspberries and chiles.
5. 5
   Fill the muffin tin cavities, each about 3/4 full.
6. 6
   Bake for about 15 to 20 minutes, until the tops spring back when lightly pressed. Cool in the pan for about 5 minutes before removing to a wire rack.