Recipe courtesy of Sandra Lee
Chile Corn Muffins with Chipotle Butter
Getting reviews...
- Level: Easy
- Total: 22 min
- Prep: 7 min
- Cook: 15 min
- Yield: 48 mini muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 82
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 12 mg
- Sodium
- 133 mg
- Level: Easy
- Total: 22 min
- Prep: 7 min
- Cook: 15 min
- Yield: 48 mini muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 82
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 12 mg
- Sodium
- 133 mg
Ingredients
Muffins:
Butter:
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.
