| Level: | Easy |
| Total: | 22 min |
| Prep: | 7 min |
| Cook: | 15 min |
| Yield: | 48 mini muffins |
Ingredients
- Canola oil cooking spray
- 1 (14.5-ounce) box honey cornbread mix (recommended: Krusteaz)
- 1 1/4 cups buttermilk
- 1 (4-ounce) can diced green chiles
- 1 (11-ounce) can Mexi-corn
- 2 teaspoons fajita seasoning
- 1/2 cup shredded Cheddar
- 2 sticks unsalted butter, softened
- 1 tablespoon honey
- 1 tablespoon Chipotle Hot Sauce (recommended: Tabasco Brand)
- 2 tablespoons Southwest chipotle seasoning (recommended: Mrs. Dash)
Instructions
- Preheat oven to 400 degrees F. Spray 2 (24-count) mini-muffin pans with canola oil cooking spray; set aside.
- In a medium mixing bowl stir together all ingredients until blended. Using a tablespoon, spoon batter into mini-muffin tins, filling to the rim. Bake in preheated oven 15 minutes or until golden brown.
- Combine all ingredients in small bowl; beat until light and fluffy. Serve with corn muffins.
- NOTE: For standard 2 1/2-inch muffins: spoon batter into 18 to 20 muffins cups; fill 2/3 full. Bake in preheated oven 16 to 18 minutes.
Nutrition Facts
| Serving Size | 1 of 48 servings |
| Calories | 82 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 12 mg |
| Sodium | 133 mg |
Reviews
…..too bad there is no option here for me to print recipes from my phone….. I can print recipes from other food recipe sites…..but not the food Network
These were good but way too wet. Next time I would reduce the quantity of buttermilk. I forgot to add the cheese but sprinkled some on top when they were almost finished baking & they were still good. I agree with another reviewer re: the large quantity. It made 24 mini-muffins & 4 more regular muffins. (If you don’t overfill the minis it would probably make 6 additional. Going to freeze the leftovers. They were good!
This was such a hit at a work lunchin. Everyone asked for the recipe. I used 3 sticks of butter versus the 2 it says. This is going to be a keeper!
The butter is spicy and adds a great kick to the moist corn muffins, thanks sandra for a great recipe, this is a keeper for sure
My family loved the cornbread. I cooked it in a large skillet so took much longer to cook than with the mini muffins but was wonderful, especially with the chipotle butter.
I normally don’t like corn muffins, but when I read another review for Robert Irvine’s chili, one of the reviewer said they paired these muffins with the chili. After I checked out this recipe, I decided to go ahead and make them. The muffins were the star of the meal! I liked them so much I invited my neighbors over to try them and the one neighbor said they were the best corn muffins he ever had. I think the chipolte butter really added to the taste. I couldn’t find Mrs. Dash’s so I substituted a chipolte seasoning.
These are wonderful. I use Jiffy Mix and they are always so good. The butter complements the muffins perfectly. I make these everytime I make red beans and rice!!! They are also great for an afternoon snack and with any mexican dish.
I’ve made these fav bulous muffins a few times. Even at the mention of makeing them my husband says yes indeed. Very good. Chalk another one up for Sandra Lee!
I made this with just a couple of variations and they were a HUGE hit. I added a littled diced onion and a teaspoon of chiloptle powder to the muffin mix. Great flavor for an old favorite.
One of my favorite Sandra Lee tricks is to add extra stuff to corn muffin mixes and this recipe definitely has it all–spice and cheese and a touch of honey if you buy the honey mix. Really great. The recipe made a whole pan of mini muffins and then I had enough batter to make six regular size muffins (couldn’t find another mini muffin pan fast enough). Definitely would make again!