Confetti Cornmeal Muffins

Cup Butter, Divided
Cup Chopped Green Pepper
Cup Chopped Sweet Red Pepper
Cup Chopped Onion
1 Cups Cornmeal
1 Cups All-Purpose Flour
? Cup Sugar
3 Tablespoons Cornstarch
2 Teaspoons Baking Powder
Teaspoon Salt
2 Eggs
1 Cup 2% Milk
1 Cup (4 Ounces) Shredded Mexican Cheese Blend

CILANTRO BUTTER:
Cup Butter, Softened
1 Tablespoon Minced Fresh Cilantro
Teaspoon Grated Lime Peel

1. Heat 2 tablespoons butter in a large skillet; saute peppers and onion for 3-4 minutes or until tender.  Combine the cornmeal, flour, sugar, cornstarch, baking soda and salt in a large bowl. Melt the remaining butter.  Whisk in the eggs and milk until combined.  Stir into dry ingredients just until moistened. Fold in pepper mixture and cheese.
2. Fill greased or paper-lined muffin cups three-fourths full.  Bake at 400F for 18-20 minutes or until a toothpick comes out clean.  Meanwhile, combine spread ingredients in a small bowl.  Cool muffins for 5 minutes before removing from pan to a wire rack.  Serve warm with butter.