Blue Cornmeal Muffins With Chile Butter

• 12 cup margarine (or butter)
• 2 tablespoons green chilies, finely chopped (canned is fine)
• 2 eggs
• 1 12 cups milk
• 3 tablespoons vegetable oil
• 2 tablespoons green chilies, finely chopped & drained
• 1 14 cups blue cornmeal
• 34 cup all-purpose flour
• 2 teaspoons baking powder
• 12 teaspoon salt

1. Prepare Chile Butter:.
2. Mix margarine or butter with the green chiles until well blended.
3. Cover & refrigerate.
4. (Remove from refrigerator 15 minutes prior to serving.
5. ).
6. Prepare Muffins:.
7. Heat oven to 400.
8. Generously grease 18 muffin cups.
9. Beat eggs in large bowl; stir in milk, oil and chiles.
10. Stir in remaining ingredients, all at once, just until cornmeal is moistened (batter will be lumpy).
11. Fill muffin cups about 3/4 full.
12. Bake about 20 minutes or until light golden brown.
13. Loosen edges with knife & immediately remove from pan.
14. Serve with chile butter.

margarine, green chilies, eggs, milk, vegetable oil, green chilies, cornmeal, flour, baking powder, salt

Taken from www.food.com/recipe/blue-cornmeal-muffins-with-chile-butter-369730 (may not work)