Chili Cheese Corn Muffins With Chili Butter - cooking recipe

Ingredients

12 tbsp butter, 1/2 at room temperature, 1/2 melted
1/4 cup sweet chili sauce
2/3 cup self-rising flour
1/2 tsp chili powder (optional)
1 tsp salt
14 oz can corn
5 oz can creamed corn
1 cup milk
1 None large egg, lightly beaten
5 oz Cheddar cheese, grated

Preparation

Preheat oven to 400\u00b0F. Grease a 6-cup muffin pan. For the chili butter, mix together unmelted butter and sweet chili sauce in a small bowl.
For the batter, sift flour, chili powder, if using, and salt into a large bowl. Make a well in the center. Reserve a few spoonfuls of corn and add remainder to the well along with creamed corn, milk, egg, melted butter and half the cheese. Stir until just combined. Spoon into prepared pan. Sprinkle with reserved corn and remaining cheese. Bake 20-25 mins, until a skewer inserted in center comes out clean. Cool in pan 5 mins. Transfer to a wire rack to cool slightly then serve warm with chili butter.