Chile Corn Muffins with Chipotle Butter

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

Yield:
48 mini muffins
Level:
Easy

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.


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    This recipe is featured in:

    The Best Kwanzaa Recipes