Corn Muffins With Chile Butter

Yummy with any Mexican Food.

• Ready In: 30 mins
• Serves: 8
• Yields: 8 muffins

Ingredients

• MUFFINS

• 1 (8 1/2ounce) package  corn muffin mix
• 1⁄3 cup milk
• 1  egg
• 2  ounces  shredded cheddar cheese
• 3  tablespoons  finely chopped red bell peppers

• CHILE BUTTER

• 1⁄2 cup butter, softened
• 2  tablespoons  chopped fresh cilantro
• 1  fresh jalapeno chile, seeded, chopped

Directions

1. Heat oven to 400°F Line 8 muffin cups with paper baking cups.
2. Prepare corn muffin mix as directed on package using milk and egg. Stir in cheese and bell pepper. Divide batter evenly into paper-lined muffin cups.
3. Bake at 400 for 18 to 22 minutes or until tops are light golden brown and toothpick inserted in center comes out clean. Immediately remove from pan.
4. Meanwhile, in food processor bowl with metal blade or medium bowl, combine all chile butter ingredients; blend until well mixed.
5. Serve chile butter with warm muffins.