Jalapeno Corn Muffins
Karen Mason
Awesome Corn Bread Muffins!
ingredients
- 2 tablespoons unsalted butter
- 1/3 cup finely chopped onions
- 1 cup fresh corn kernels
- 3/4 teaspoon plus pinch salt
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- Pinch cayenne pepper
- 1/3 cup shredded Cheddar
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs, lightly beaten
- 2 tablespoon minced seeded green jalapenos
- 3 tablespoons honey
directions
- 1
Preheat the oven to 375 degrees F. Lightly grease 14 regular sized muffin tin cups.
- 2
In a small skillet, melt the butter over medium-low heat. Add the onions and cook until soft and golden brown, 3 to 4 minutes. Add the corn and a pinch of salt and cook 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool.
- 3
In a large bowl, stir together the flour, cornmeal, baking powder, salt, cayenne pepper, and cheese. In a second bowl, whisk together the buttermilk, oil, eggs, jalapenos, and honey. Add the buttermilk mixture to the flour mixture, stirring just until moistened. Stir in the cooled onions and corn.
- 4
Spoon the batter into the prepared tins, filling 3/4 of the way full. (If there are empty cups in a tin, fill with water.) Bake the muffins until golden and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool and serve warm.
Source: Karen
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