Photo: Chile Corn Muffins with Chipotle Butter Recipe
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
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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By MeghanLDrew
Madras, OR
on April 05, 2012
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This was such a hit at a work lunchin. Everyone asked for the recipe. I used 3 sticks of butter versus the 2 it says. This is going to be a keeper!
By sell_karen_5802741
luna pier, MI
on March 01, 2010
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The butter is spicy and adds a great kick to the moist corn muffins, thanks sandra for a great recipe, this is a keeper for sure
By deanstrobel_126...
Sherman, 83
on February 24, 2010
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My family loved the cornbread. I cooked it in a large skillet so took much longer to cook than with the mini muffins but was wonderful, especially with the chipotle butter.
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