Miniature Corn Muffins

Name: Miniature Corn Muffins
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

14 ingredients

3 steps

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

Directions

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.
2

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).
3

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.