Recipe courtesy of Sandra Lee
Episode: Bring the Heat
Chile Corn Muffins with Chipotle Butter
Total:
22 min
Active:
7 min
Yield:
48 mini muffins
Level:
Easy
Total:
22 min
Active:
7 min
Yield:
48 mini muffins
Level:
Easy

Ingredients

Muffins:
Butter:

Directions

Muffins:

Preheat oven to 400 degrees F. Spray 2 (24-count) mini-muffin pans with canola oil cooking spray; set aside.

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.

Butter:

Combine all ingredients in small bowl; beat until light and fluffy. Serve with corn muffins.

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.

IDEAS YOU'LL LOVE

Blueberry Muffins

Recipe courtesy of Ina Garten

Hot Corn Dip

Recipe courtesy of Trisha Yearwood

Chile-Braised Short Ribs

Recipe courtesy of Nancy Fuller

Creamy Corn Polenta

Recipe courtesy of Giada De Laurentiis

Chile Relleno

Recipe courtesy of Carla Rodriguez

Sweet Corn Chowder

Corned Beef and Cabbage

Recipe courtesy of Robert Irvine

Corned Beef and Cabbage

Recipe courtesy of Tyler Florence

Banana Crunch Muffins

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking