Miniature Corn Muffins

Yield: 48 muffins Cost per Serving: $.12

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

Preparation

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. 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). 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 in a beautiful Smarty Had A Party Clear Serving Bowl