Corn Muffins With Jalapenos And Lime Butter

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 15
• 6 tablespoons butter, softened and divided
• 1 cup sweet onion, chopped fine
• 2 garlic cloves, minced
• 1 cup fresh corn kernels or 1 cup frozen corn
• 2 teaspoons jalapenos, minced
• 1 teaspoon salt, divided
• 1 cup flour, about 4 1/2 oz
• 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 low-fat buttermilk
• 2 large eggs
• 1 large egg white
• 1 tablespoon fresh lime juice
• 1 tablespoon honey

Recipe

• 1 preheat oven to 400.
• 2 melt one t butter in a large skillet over med-high. add onion and garlic; cook 2 min, stirring occassionally. add corn, jalapenos and 1/4 t salt; cook 2 minute remove from heat; add 2 t butter, tossing to melt.
• 3 combine flour, remaining salt, cornmeal and next 4 ingredients in a large bowl. combine buttermilk, eggs, and egg white in a large bowl. add onion mixture to wet ingredients. add buttermilk mixture to dry ingredients and stir just until moist.
• 4 spoon batter into 15 muffin cups, either greased or lined. bake at 400 for 20 min or til light brown. cool in pan 5 min then completely on wire rack.
• 5 combine remaining butter, lime juice and honey in a small bowl. if using unsalted butter season to taste.