Miniature Corn Muffins

Yield: 48 muffins
Cost per Serving: $.12
Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 41
  • Fat: 2g
  • Saturated fat: 1g
  • Protein: 1g
  • Carbohydrate: 5g
  • Fiber: 0g
  • Cholesterol: 14mg
  • Sodium: 91mg

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

  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.
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