Miniature Corn Muffins

By sarah_carroll

Calories:41
Fat:2g (sat 1g)
Protein:1g
Carbohydrate:5g
Fiber:0g
Cholesterol:14mg
Sodium:91mg

Ingredients

• 4 tablespoons unsalted butter
• 1/4 cup finely chopped onion
• 2 garlic cloves, finely chopped
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon cayenne pepper
• 1/2 cup plain yogurt
• 1 cup whole milk
• 2 large eggs
• 1/2 cup grated pepper Jack

Preparation

Step 1

Preheat oven to 425°F. Mist two mini muffin pans (12 cups each) with nonstick cooking spray. Melt butter in small saucepan over mediumlow heat. Add onion and cook, stirring, for 3 minutes (do not let brown). Add garlic and cook for 2 minutes longer, stirring often. Set aside to cool.

Whisk together flour, cornmeal, sugar, baking powder, salt, baking soda and cayenne pepper. In a separate bowl, whisk together yogurt, milk and eggs. Stir in onion mixture and cheese. Make a well in flour mixture and add milk mixture, stirring until just combined (do not overmix).

Spoon 1 Tbsp. of batter into each muffin cup. Bake 10 to 12 minutes, until a toothpick dipped in center of a muffin comes out clean. Place pans on a wire rack to cool for 5 minutes. Remove muffins to rack to cool slightly. Serve warm.