Blue Cornmeal Muffins With Chile Butter |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Serve these pretty muffins at brunch or dinner with homemade chile butter. From Betty Crocker's Southwest Cooking. Ingredients:
1/2 cup margarine (or butter) |
2 tablespoons green chilies, finely chopped (canned is fine) |
2 eggs |
1 1/2 cups milk |
3 tablespoons vegetable oil |
2 tablespoons green chilies, finely chopped & drained |
1 1/4 cups blue cornmeal |
3/4 cup all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
Directions:
1. Prepare Chile Butter:.
2. Mix margarine or butter with the green chiles until well blended. Cover & refrigerate. (Remove from refrigerator 15 minutes prior to serving.).
3. Prepare Muffins:.
4. Heat oven to 400°.
5. Generously grease 18 muffin cups.
6. Beat eggs in large bowl; stir in milk, oil and chiles.
7. Stir in remaining ingredients, all at once, just until cornmeal is moistened (batter will be lumpy).
8. Fill muffin cups about 3/4 full.
9. Bake about 20 minutes or until light golden brown. Loosen edges with knife & immediately remove from pan.
10. Serve with chile butter.
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