Miniature Corn Muffins

Yield:

48 muffins

Nutritional Information

Calories 41
Fat 2 g
Satfat 1 g
Protein 1 g
Carbohydrate 5 g
Fiber 0 g
Cholesterol 14 mg
Sodium 91 mg

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

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.

Note:

March 2008