Recipe courtesy of Sandra Lee
Episode: Bring the Heat
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Chile Corn Muffins with Chipotle Butter
Total:
22 min
Prep:
7 min
Cook:
15 min
Yield:
48 mini muffins
Level:
Easy
Total:
22 min
Prep:
7 min
Cook:
15 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.

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