Corn Muffins With Jalapenos And Lime Butter

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 6 tablespoons butter, softened, and divided
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 cup fresh corn kernels (about 2 ears)
• 2 teaspoons minced jalapenos
• 1 teaspoon salt, divided
• 1 cup flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon chili powder
• 1 1/4 cups buttermilk (fat free is fine)
• 2 large eggs
• 1 large egg white
• 1 tablespoon fresh lime juice
• 1 tablespoon honey

Recipe

• 1 preheat oven to 400º.
• 2 melt 1 tablespoon butter in a large nonstick skillet over medium high heat; add onion and garlic to pan; cook 2 minutes stirring occasionally.
• 3 add corn, jalapeno and 1/4 teaspoon salt; cook 2 minutes. remove from heat; add 2 tablespoons butter, tossing to melt.
• 4 combine flour, remaining 3/4 teasopon salt, cornmeal, and next 4 ingredients (through chili powder) in a large bowl.
• 5 combine buttermilk, eggs and egg white in a large bowl.
• 6 add onion mixture to buttermilk mixture. add buttermilk mixture to flour mixture, stirring just until moist.
• 7 spoon batter into 15 muffin cups coated with cooking spray.
• 8 bake for 20 minutes or until lightly browned. cool in pan 5 minutes on a wire rack; remove from pan. cool completely.
• 9 combine remaining 3 tablespoons butter, juice and honey in a small bowl; stir until well blended.
• 10 serve with muffins.