Mushroom Corn Muffins with Chive Butter

Name: Mushroom Corn Muffins with Chive Butter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1 dozen (1/2 cup chive butter).
Ingredients: 6 tablespoons butter, melted, divided; 1 cup chopped fresh mushrooms; 1 cup all-purpose flour; 1 cup cornmeal; 1/4 cup sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 eggs; 1 cup 2% milk; 1 tablespoon minced fresh thyme; CHIVE BUTTER:; 1/2 cup butter, softened; 2 tablespoons minced fresh chives

In this unexpected combination, thyme and mushrooms tucked into a fine-textured cornbread muffin are enhanced with a smear of homemade chive butter. —Lorraine Caland, Shuniah, Ontario

Ingredients

6 tablespoons butter, melted, divided
1 cup chopped fresh mushrooms
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup 2% milk
1 tablespoon minced fresh thyme
CHIVE BUTTER:
1/2 cup butter, softened
2 tablespoons minced fresh chives

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.

Originally published as Thyme, mushroom Corn Bread in Holiday & Celebrations Cookbook 2013