Chile Corn Muffins with Chipotle Butter

Total Time:
22 min
Prep:
7 min
Cook:
15 min

Yield:
48 mini muffins
Level:
Easy

CATEGORIES
Ingredients
  • Muffins:
  • 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
  • Butter:
  • 2 sticks unsalted butter, softened
  • 1 tablespoon honey
  • 1 tablespoon Chipotle Hot Sauce (recommended: Tabasco Brand)
  • 2 tablespoons Southwest chipotle seasoning (recommended: Mrs. Dash)
  • Muffins:
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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    The Best Kwanzaa Recipes