Corn Muffins With Chili Butter
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | California | 12 | Servings | |
INGREDIENTS
| 1 | c | Milk |
| 1 | Egg | |
| 2 1/3 | c | Corn Bread Mix, see recipe |
| 1/2 | c | Butter or margarine, at |
| Room temperature | ||
| 1 | t | Lime juice, optional |
| 1/2 | t | Cayenne pepper |
| 1/2 | t | Ground cumin |
INSTRUCTIONS
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. Grease muffin cups or line with cupcake liners. Spoon mixture into cups, filling two-thirds full. Bake until a pick inserted in center comes out clean (12 to 18 minutes). 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 1/2 cup. Recipe By : the California Culinary Academy From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 84
Calories From Fat: 75
Total Fat: 8.4g
Cholesterol: 18.3mg
Sodium: 75.5mg
Potassium: 39.9mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: 1.1g
Protein: 1.3g