Ingredients for Blue Cornmeal Muffins With Chile Butter
- Margarine
- Green Chilies
- 2 large eggs
- 1 cup milk
- Vegetable Oil
- 2 cups blue cornmeal
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
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How to Make Blue Cornmeal Muffins With Chile Butter
- **Prepare Chile Butter:**
- In a small bowl, combine 1/2 cup (1 stick) softened unsalted butter or margarine with 1/4 cup finely chopped green chiles. Mix until well blended.
- Cover and refrigerate until ready to serve.
- **Prepare Muffins:**
- Preheat oven to 400°F (200°C).
- Generously grease 18 muffin cups or line with paper liners.
- In a large bowl, whisk together 2 large eggs.
- Stir in 1 cup milk, 1/4 cup vegetable oil, and 1/4 cup finely chopped green chiles.
- In a separate bowl, combine 2 cups blue cornmeal, 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Add the dry ingredients to the wet ingredients all at once and stir gently just until the cornmeal is moistened. Do not overmix.
- Fill muffin cups about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the muffins are light golden brown.
- Let muffins cool in the pan for a few minutes before loosening the edges with a knife and removing them to a wire rack to cool completely.
- Serve warm with a generous dollop of chile butter.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
1g
Fat
9g
Carbs
3g
