Corn muffins with chili butter
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Milk |
| 1 | Egg | |
| 2⅓ | cup | Corn Bread Mix (see recipe) |
| Chili Butter----- | ||
| ½ | cup | Butter or margarine -- at |
| Room temperature | ||
| 1 | teaspoon | Lime juice (optional) |
| ½ | teaspoon | Cayenne pepper |
| ½ | teaspoon | Ground cumin |
Directions
1. Preheat oven to 425 degrees F. Beat together milk and egg. Add Corn Bread Mix. Stir just until dry ingredients are moistened--mixture should be lumpy.
2. Grease muffin cups or line with cupcake liners. Spoon mixture into cups, filling two-thirds full.
3. Bake until a pick inserted in center comes out clean (12 to 18 minutes).
4. Serve warm with Chili Butter.
Makes 1 dozen muffins.
Chili Butter: Beat butter until light and fluffy. Beat in remaining ingredients. Spoon butter into a crock. Serve at room temperature.
Makes ½ cup.
Recipe By : the California Culinary Academy From: Date: File