Chile Corn Muffins With Chipotle Butter |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Serve these along side your favorite soup, salad, or chile. They just might steal the show! From Sandra Lee. (Make sure to use the larger size box of cornbread mix) Ingredients:
canola oil cooking spray |
1 (14 1/2 ounce) box honey cornbread mix (recommended ( krusteaz) |
1 1/4 cups buttermilk |
1 (4 ounce) can diced green chilies |
1 (11 ounce) can mexican-style corn |
2 teaspoons fajita seasoning mix |
1/2 cup shredded cheddar cheese |
1 cup unsalted butter, softened |
1 tablespoon honey |
1 tablespoon chipotle hot sauce (recommended ( tabasco brand) |
2 tablespoons southwest chipotle seasoning (recommended ( mrs. dash) |
Directions:
1. Muffins: Preheat oven to 400 degrees F. Spray 2 (24-count) mini-muffin pans with canola oil cooking spray; set aside.
2. In a medium mixing bowl stir together all ingredients until blended. Using a tablespoon, spoon batter into mini-muffin tins, filling to the rim. Bake in preheated oven 15 minutes or until golden brown.
3. Butter: Combine all ingredients in small bowl; beat until light and fluffy. Serve with corn muffins.
4. NOTE: For standard 2 1/2-inch muffins: spoon batter into 18 to 20 muffins cups; fill 2/3 full. Bake in preheated oven 16 to 18 minutes.
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