Corn Muffins With Chile Butter |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Yummy with any Mexican Food. Ingredients:
1 (8 1/2 ounce) package corn muffin mix |
1/3 cup milk |
1 egg |
2 ounces shredded cheddar cheese |
3 tablespoons finely chopped red bell peppers |
1/2 cup butter, softened |
2 tablespoons chopped fresh cilantro |
1 fresh jalapeno chile, seeded, chopped |
Directions:
1. Heat oven to 400°F Line 8 muffin cups with paper baking cups.
2. 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.
3. 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.
4. Meanwhile, in food processor bowl with metal blade or medium bowl, combine all chile butter ingredients; blend until well mixed.
5. Serve chile butter with warm muffins.
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