Chile Corn Muffins With Chipotle Butter Recipes

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and chili powder. In a small bowl, beat the eggs; add milk, oil, onion and chilies. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Serve warm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
• Combine corn, corn muffin mix, Cheddar cheese, green chile peppers, onion, milk, egg, chili powder, and salt in a medium bowl. Mix with a spoon until just combined.
• Spoon batter into the prepared muffin tin.
• Bake in the preheated oven until golden brown and set, 25 to 30 minutes.

Steps:

• Pre-heat oven to 425 degrees.
• Spray muffin tins lightly with oil.
• Mix together baking soda, baking powder, salt, and cornmeal in a small bowl.
• In a separate bowl, beat the eggs with yogurt.
• Stir in the chipotles& cheese; then gently stir the egg mix into the cornmeal mix just until combined.
• fill the muffin tins with the batter& bake for 10-15 minutes for regular sized muffins or 7-10 minutes for mini-muffins.

Steps:

• Heat oven to 400°F Line 8 muffin cups with paper baking cups.
• Prepare corn muffin mix as directed on package using milk and egg. Stir in cheese and bell pepper. Divide batter evenly into paper-lined muffin cups.
• Bake at 400 for 18 to 22 minutes or until tops are light golden brown and toothpick inserted in center comes out clean. Immediately remove from pan.
• Meanwhile, in food processor bowl with metal blade or medium bowl, combine all chile butter ingredients; blend until well mixed.
• Serve chile butter with warm muffins.

Steps:

• Preheat the oven to 400°F.
• To make the muffins, sift the flour, cornmeal, baking powder, and chili powder together in a mixing bowl.
• In a separate bowl, mix the milk, melted butter, and beaten eggs, then fold into the dry mixture.
• Stir in the grated orange rind and the chopped chiles.
• Spoon the batter into a greased muffin pan and bake for about 12 to 15 minutes until firm.
• Remove and set aside on a wire rack.
• To make the chile and lime butter, beat all the ingredients together until soft and creamy.
• Serve with the warm muffins.