Mushroom Corn Muffins with Chive Butter

Directions

• Preheat oven to 400°. In a small skillet, heat 2 tablespoons melted butter over medium-high heat. Add mushrooms; cook and stir until tender.
• In a large bowl, whisk flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk eggs, milk, thyme and remaining melted butter until blended. Add to flour mixture; stir just until moistened. Fold in mushrooms.
• Fill greased or foil-lined muffin cups three-fourths full. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to a wire rack.
• Meanwhile, in a small bowl, mix softened butter and chives until blended. Serve with warm muffins.