Green Chile Corn Muffins With Chile & Lime Butter
Recipe: #22152
December 16, 2015
Categories: Side Dishes, Peppers, Brunch Oven Bake, Vegetarian, Flour, Butter/Margarine, Muffins, Kosher Dairy, more
"This is out of my cookbook called "Chiles"...enjoy! I've made this and they are on the dry side...because the hubby and I like more sweet corn muffins next time I will add some brown sugar..."
Ingredients
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- CHILE & LIME BUTTER BUTTER
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Nutritional
- Serving Size: 1 (120.7 g)
- Calories 271.8
- Total Fat - 12.5 g
- Saturated Fat - 7.1 g
- Cholesterol - 76.4 mg
- Sodium - 251.5 mg
- Total Carbohydrate - 33.5 g
- Dietary Fiber - 2.2 g
- Sugars - 4.2 g
- Protein - 7.2 g
- Calcium - 141.5 mg
- Iron - 1.4 mg
- Vitamin C - 30.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 400°F.
Step 2
To make the muffins, sift the flour, cornmeal, baking powder, and chili powder together in a mixing bowl.
Step 3
In a separate bowl, mix the milk, melted butter, and beaten eggs, then fold into the dry mixture.
Step 4
Stir in the grated orange rind and the chopped chiles.
Step 5
Spoon the batter into a greased muffin pan and bake for about 12 to 15 minutes until firm.
Step 6
Remove and set aside on a wire rack.
Step 7
To make the chile and lime butter, beat all the ingredients together until soft and creamy.
Step 8
Serve with the warm muffins.
Tips
No special items needed.