Blue Cornmeal Muffins With Chile Butter Recipe

Name: Blue Cornmeal Muffins With Chile Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup margarine (or butter); 2 tablespoons green chilies, finely chopped (canned is fine); 2 eggs; 1 ½ cups milk; 3 tablespoons vegetable oil; 2 tablespoons green chilies, finely chopped & drained; 1 ¼ cups blue cornmeal; ¾ cup all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt

Servings: persons

½ cup margarine (or butter)
2 tablespoons green chilies, finely chopped (canned is fine)
2 eggs
1 ½ cups milk
3 tablespoons vegetable oil
2 tablespoons green chilies, finely chopped & drained
1 ¼ cups blue cornmeal
¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt

1
Prepare Chile Butter:.
2
Mix margarine or butter with the green chiles until well blended.
3
Cover & refrigerate.
4
(Remove from refrigerator 15 minutes prior to serving.
5
).
6
Prepare Muffins:.
7
Heat oven to 400.
8
Generously grease 18 muffin cups.
9
Beat eggs in large bowl; stir in milk, oil and chiles.
10
Stir in remaining ingredients, all at once, just until cornmeal is moistened (batter will be lumpy).
11
Fill muffin cups about 3/4 full.
12
Bake about 20 minutes or until light golden brown.
13
Loosen edges with knife & immediately remove from pan.
14
Serve with chile butter.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ½ cup margarine (or butter), 2 tablespoons green chilies, finely chopped (canned is fine), 2 eggs, 1 ½ cups milk, and more.

Yes, Blue Cornmeal Muffins With Chile Butter falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blue Cornmeal Muffins With Chile Butter

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