Title: Corn Muffins with Chili Butter
Categories: None
Yield: 12 Servings

1 c Milk
1 Egg
2 1/3 c Corn Bread Mix (see recipe)
Chili Butter-----
1/2 c Butter or margarine -- at
Room temperature
1 ts Lime juice (optional)
1/2 ts Cayenne pepper
1/2 ts Ground cumin

1. 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.

2. Grease muffin cups or line with cupcake liners. Spoon mixture into cups,
filling two-thirds full.

3. Bake until a pick inserted in center comes out clean (12 to 18 minutes).

4. 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