Green Chile Corn Muffins With Chile & Lime Butter

12
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"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..."

Original recipe yields 12 servings
OK
  • CHILE & LIME BUTTER BUTTER

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 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 & Variations


No special items needed.

Related

Daily Inspiration

Made these corn muffins tonight to go with dinner and with some soup this week. Enjoyed the addition of the chili powder. Since you mentioned they were a bit on the dry side, I added a couple of tbsp. of sour cream to the mix and a small can of diced green chilies to add more moisture. They turned out pretty well. I think some creamed corn might work well to moisten them too. Certainly a recipe worth making again.

(3 Oct 2016)