Chile Corn Muffins With Chipotle Butter Recipe

Name: Chile Corn Muffins With Chipotle Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: canola oil cooking spray; 1 (14 1/2 ounce) boxhoney cornbread mix (recommended ( Krusteaz); 1 ¼ cups buttermilk; 1 (4 ounce) can diced green chilies; 1 (11 ounce) can Mexican-style corn; 2 teaspoons fajita seasoning mix; ½ cup shredded cheddar cheese; 1 cup unsalted butter, softened; 1 tablespoon honey; 1 tablespoon chipotle hot sauce (recommended ( Tabasco Brand); 2 tablespoons southwest chipotle seasoning (recommended ( Mrs. Dash)

Servings: persons

canola oil cooking spray
1 (14 1/2 ounce) boxhoney cornbread mix (recommended ( Krusteaz)
1 ¼ cups buttermilk
1 (4 ounce) can diced green chilies
1 (11 ounce) can Mexican-style corn
2 teaspoons fajita seasoning mix
½ cup shredded cheddar cheese
1 cup unsalted butter, softened
1 tablespoon honey
1 tablespoon chipotle hot sauce (recommended ( Tabasco Brand)
2 tablespoons southwest chipotle seasoning (recommended ( Mrs. Dash)

1
Muffins: 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.
3
Using a tablespoon, spoon batter into mini-muffin tins, filling to the rim.
4
Bake in preheated oven 15 minutes or until golden brown.
5
Butter: Combine all ingredients in small bowl; beat until light and fluffy.
6
Serve with corn muffins.
7
NOTE: For standard 2 1/2-inch muffins: spoon batter into 18 to 20 muffins cups; fill 2/3 full.
8
Bake in preheated oven 16 to 18 minutes.

1081

kcal

Calories

108

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 11 ingredients. The key ingredients include: canola oil cooking spray, 1 (14 1/2 ounce) boxhoney cornbread mix (recommended ( Krusteaz), 1 ¼ cups buttermilk, 1 (4 ounce) can diced green chilies, and more.

Yes, Chile Corn Muffins With Chipotle 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.

Chile Corn Muffins With Chipotle Butter

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