Chile Corn Muffins with Chipotle Butter (Sandra Lee)

Prep Time: 7 Minutes

Cook Time: 15 Minutes

Ready In: 22 Minutes

Servings: 48

Ingredients:

canola oil cooking spray

1 (14.5-ounce) box honey cornbread mix (recommended: krusteaz)

1 1/4 cups buttermilk

1 (4-ounce) can diced green chiles

1 (11-ounce) can mexi-corn

2 teaspoons fajita seasoning

1/2 cup shredded cheddar

2 sticks 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:
2. Preheat oven to 400 degrees F. Spray 2 (24-count) mini-muffin pans with canola oil cooking spray; set aside.
3. 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.
4. Butter:
5. Combine all ingredients in small bowl; beat until light and fluffy. Serve with corn muffins.
6. 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.

By RecipeOfHealth.com