Warm Cranberry Cornbread Muffins (with a "Cha Cha" zing of flavor provided from the chipotle and cayenne spices) topped with a sweet & savory Maple Brown Butter...delish!
6 - 8 people
Cranberry Cha Cha Bread:
one box prepackaged cornbread mix
½ cup fresh whole cranberries
a handful of basil leaves
pinch of chipotle powder
pinch of cayenne powder
Maple Brown Butter:
one stick sweet cream butter
2 tablespoons of maple syrup
pinch of sea salt
pinch of brown
No nutrition information available
Prepare cornbread mixture as specified on box. Add washed whole cranberries, and all remaining ingredients. Add to buttered muffin tins and bake as directed (until golden brown).
To make Maple Brown Butter:
Mix softened butter with maple syrup and refrigerate until muffins are out of oven.
Top fresh warm cornbread muffins with Maple Brown Butter. Top with sprinkled sugar and sea salt.