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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 48 |
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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.
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