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