Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 618.16 Kcal (2588 kJ) | ||
| Calories from fat | 530.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.94g | 91% | |
|---|---|---|---|
| Cholesterol | 243.22mg | 81% | |
| Sodium | 344.2mg | 14% | |
| Potassium | 191.59mg | 4% | |
| Total Carbs | 10.86g | 4% | |
| Sugars | 3.25g | 13% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 12.8g | 26% | |
| Vitamin C | 26.2mg | 44% | |
| Vitamin A | 1mg | 34% | |
| Iron | 8.6mg | 48% | |
| Calcium | 292.2mg | 29% | |
| Amount Per 100 g | |||
| Calories | 323.39 Kcal (1354 kJ) | ||
| Calories from fat | 277.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.84g | 91% | |
|---|---|---|---|
| Cholesterol | 127.24mg | 81% | |
| Sodium | 180.07mg | 14% | |
| Potassium | 100.23mg | 4% | |
| Total Carbs | 5.68g | 4% | |
| Sugars | 1.7g | 13% | |
| Dietary Fiber | 0.38g | 3% | |
| Protein | 6.69g | 26% | |
| Vitamin C | 13.7mg | 44% | |
| Vitamin A | 0.5mg | 34% | |
| Iron | 4.5mg | 48% | |
| Calcium | 152.9mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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