Ingredients
-
6
-
1
-
2
-
1
-
2
-
1
-
1
-
1
-
1/4
-
1
-
1/2
-
1/2
-
1 1/4
-
2
-
1
Directions
Corn Muffins With Jalapenos and Lime Butter, From Cooking Light magazine You can make this hotter using habanero instead of the jalapeno
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 400. |
|
2
Done
|
Melt 1 Tablespoon Butter in a Large Nonstick Skillet Over Medium High Heat; Add Onion and Garlic to Pan; Cook 2 Minutes Stirring Occasionally. |
|
3
Done
|
Add Corn, Jalapeno and 1/4 Teaspoon Salt; Cook 2 Minutes. Remove from Heat; Add 2 Tablespoons Butter, Tossing to Melt. |
|
4
Done
|
Combine Flour, Remaining 3/4 Teasopon Salt, Cornmeal, and Next 4 Ingredients (through Chili Powder) in a Large Bowl. |
|
5
Done
|
Combine Buttermilk, Eggs and Egg White in a Large Bowl. |
|
6
Done
|
Add Onion Mixture to Buttermilk Mixture. Add Buttermilk Mixture to Flour Mixture, Stirring Just Until Moist. |
|
7
Done
|
Spoon Batter Into 15 Muffin Cups Coated With Cooking Spray. |
|
8
Done
|
Bake For 20 Minutes or Until Lightly Browned. Cool in Pan 5 Minutes on a Wire Rack; Remove from Pan. Cool Completely. |
|
9
Done
|
Combine Remaining 3 Tablespoons Butter, Juice and Honey in a Small Bowl; Stir Until Well Blended. |
|
10
Done
|
Serve With Muffins. |
