CHILE CORN MUFFINS WITH CHIPOTLE BUTTER
Steps:
- 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.
- 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.
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Andriy Belizky
[email protected]These muffins were just okay. I found them to be a bit dry and the chipotle butter didn't really add much flavor.
Justin Young
[email protected]I wasn't sure how I would like the chipotle butter, but it was actually really good. It added a nice smoky flavor to the muffins.
Jallal Khan
[email protected]These muffins are so moist and flavorful! I love the combination of corn and chipotle. I'll definitely be making these again.
Tmg Sanyog
[email protected]Delicious and easy to make! I used fresh corn from my garden and it really made the muffins extra special.
Its Azzam
[email protected]I've made these muffins several times now and they're always a crowd-pleaser. They're easy to make and the chipotle butter really takes them to the next level.
Tazanf Kamboh
[email protected]These muffins were a hit with my family! They're moist and flavorful, with just the right amount of spice. The chipotle butter is the perfect finishing touch.