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Recipe courtesy of Sandra Lee

Show: Semi-Homemade Cooking

Episode: Bring the Heat

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Total:: 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)

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.

My Private Notes

Name: Chile Corn Muffins with Chipotle Butter
Prep time: P0Y0M0DT0H7M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H22M0.000S
Yield: 48 mini muffins
Ingredients: 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; 2 sticks unsalted butter, softened; 1 tablespoon honey; 1 tablespoon Chipotle Hot Sauce (recommended: Tabasco Brand); 2 tablespoons Southwest chipotle seasoning (recommended: Mrs. Dash)