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.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Blueberry Muffins

Recipe courtesy of Ina Garten

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Grilled Corn Salad

Recipe courtesy of The Neelys

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Grilled Corn Cakes

Recipe courtesy of Robin Miller

Grilled Corn and Bean Salad

Recipe courtesy of Valerie Bertinelli

Grilled Corn and Cheese Cakes

Recipe courtesy of Giada De Laurentiis

Cast Iron Skillet Corn Bread

Recipe courtesy of Alex Guarnaschelli

Green Chile Corn Muffins

Recipe courtesy of Paula Deen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.