Jalapeno Corn Muffins

1. 1

   Preheat the oven to 375 degrees F. Lightly grease 14 regular sized muffin tin cups.

2. 2

   In a small skillet, melt the butter over medium-low heat.

3. 3

   Add the onions and cook until soft and golden brown, 3 to 4 minutes.

4. 4

   Add the corn and a pinch of salt and cook 3 to 4 minutes, stirring occasionally.

5. 5

   Remove from the heat and set aside to cool.

6. 6

   In a large bowl, stir together the flour, cornmeal, baking powder, salt, cayenne pepper, and cheese.

7. 7

   In a second bowl, whisk together the buttermilk, oil, eggs, jalapenos, and honey.

8. 8

   Add the buttermilk mixture to the flour mixture, stirring just until moistened.

9. 9

   Stir in the cooled onions and corn.

10. 10

    Spoon the batter into the prepared tins, filling 3/4 of the way full.

11. 11

    (If there are empty cups in a tin, fill with water.)

12. 12

    Bake the muffins until golden and a toothpick inserted into the center comes out clean, 12 to 15 minutes.

13. 13

    Transfer to a wire rack to cool and serve warm.

* Per serving · 4 servings · Values may vary.