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Blue Cornmeal Muffins With Chile Butter

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“Serve these pretty muffins at brunch or dinner with homemade chile butter. From Betty Crocker's Southwest Cooking. Posted for Zaar World Tour 5.”
READY IN:
35mins
YIELD:
18 Muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare Chile Butter:.
  2. Mix margarine or butter with the green chiles until well blended. Cover & refrigerate. (Remove from refrigerator 15 minutes prior to serving.).
  3. Prepare Muffins:.
  4. Heat oven to 400°.
  5. Generously grease 18 muffin cups.
  6. Beat eggs in large bowl; stir in milk, oil and chiles.
  7. Stir in remaining ingredients, all at once, just until cornmeal is moistened (batter will be lumpy).
  8. Fill muffin cups about 3/4 full.
  9. Bake about 20 minutes or until light golden brown. Loosen edges with knife & immediately remove from pan.
  10. Serve with chile butter.

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