Corn Muffins With Jalapenos and Lime Butter

From Cooking Light. I don't always make the butter, but I do always double the chili powder and jalapenos.

• Ready In: 45 mins
• Serves: 15

Ingredients

• 6  tablespoons butter, softened and divided
• 1  cup sweet onion, chopped fine
• 2  garlic cloves, minced
• 1  cup  fresh corn kernels or 1  cup frozen corn
• 2  teaspoons  jalapenos, minced
• 1  teaspoon salt, divided
• 1  cup flour, about 4 1/2 oz
• 1  cup yellow cornmeal
• 1⁄4 cup sugar
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon chili powder
• 1 1⁄4 cups low-fat buttermilk
• 2  large eggs
• 1  large  egg white
• 1  tablespoon fresh lime juice
• 1  tablespoon honey

Directions

1. Preheat oven to 400.
2. Melt one T butter in a large skillet over med-high. Add onion and garlic; cook 2 min, stirring occassionally. Add corn, jalapenos and 1/4 t salt; cook 2 minute Remove from heat; add 2 T butter, tossing to melt.
3. Combine flour, remaining salt, cornmeal and next 4 ingredients in a large bowl. Combine buttermilk, eggs, and egg white in a large bowl. Add onion mixture to wet ingredients. Add buttermilk mixture to dry ingredients and stir just until moist.
4. Spoon batter into 15 muffin cups, either greased or lined. Bake at 400 for 20 min or til light brown. Cool in pan 5 min then completely on wire rack.
5. Combine remaining butter, lime juice and honey in a small bowl. If using unsalted butter season to taste.