chile corn muffins with chipotle butter
tried these the other day and loved them. give them a try
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.
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