Chile Corn Muffins with Chipotle Butter

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  • Level: Easy
  • Total: 22 min
  • Prep: 7 min
  • Cook: 15 min
  • Yield: 48 mini muffins
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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

  1. Preheat oven to 400 degrees F. Spray 2 (24-count) mini-muffin pans with canola oil cooking spray; set aside.
  2. 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:

  1. Combine all ingredients in small bowl; beat until light and fluffy. Serve with corn muffins.
  2. 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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