Corn Muffins With Jalapenos and Lime Butter

Recipe by Charmie777
READY IN: 40mins
YIELD: 15 Muffins




  • Preheat oven to 400º.
  • Melt 1 tablespoon butter in a large nonstick skillet over medium high heat; Add onion and garlic to pan; cook 2 minutes stirring occasionally.
  • Add corn, jalapeno and 1/4 teaspoon salt; cook 2 minutes. Remove from heat; add 2 tablespoons butter, tossing to melt.
  • Combine flour, remaining 3/4 teasopon salt, cornmeal, and next 4 ingredients (through chili powder) in a large bowl.
  • Combine buttermilk, eggs and egg white in a large bowl.
  • Add onion mixture to buttermilk mixture. Add buttermilk mixture to flour mixture, stirring just until moist.
  • Spoon batter into 15 muffin cups coated with cooking spray.
  • Bake for 20 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely.
  • Combine remaining 3 tablespoons butter, juice and honey in a small bowl; stir until well blended.
  • Serve with muffins.