Blue Cornmeal Muffins With Chile Butter

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: 35 mins
• Yields: 18 Muffins

Ingredients

• Chile Butter

• 1⁄2 cup margarine (or butter)
• 2  tablespoons green chilies, finely chopped (canned is fine)

• Muffins

• 2  eggs
• 1 1⁄2 cups milk
• 3  tablespoons  vegetable oil
• 2  tablespoons green chilies, finely chopped & drained
• 1 1⁄4 cups  blue cornmeal
• 3⁄4 cup all-purpose flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt

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.