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Miniature Corn Muffins

Yield 48 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

Nutrition Information

  • calories 41
  • fat 2 g
  • satfat 1 g
  • protein 1 g
  • carbohydrate 5 g
  • fiber 0 g
  • cholesterol 14 mg
  • sodium 91 mg

How to Make It

  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.