Jalapeno Corn Muffins With Red Bell Pepper Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 14

Ingredients:
Nonstick vegetable oil spray
8 tablespoons butter
1 cup chopped onion
2 teaspoons minced fresh garlic
1 1/2 cup yellow cornmeal
1 cup all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup whole milk
4 large eggs
1 cup frozen corn kernels -- thawed, drained
1/2 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1 1/2 tablespoon finely chopped seeded jalapeño chili

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Directions:

Position rack in center of oven and preheat to 400°F.

Spray 1/3-cup size muffin cups with nonstick vegetable oil spray, or line with paper liners.

Melt 2 tablespoons butter in heavy small saucepan over medium heat. Add onion and garlic and sauté until onion is tender, about 8 minutes.

Add remaining 6 tablespoons butter; stir until melted.

Combine cornmeal and next 5 ingredients in large bowl. Whisk milk and eggs together in medium bowl; mix into dry ingredients. Add onion-butter mixture, corn, red bell pepper, cilantro and jalapeño and stir until just blended.

Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Cool muffins slightly on wire rack; serve warm.

This recipe from CDKitchen for Jalapeno Corn Muffins With Red Bell Pepper serves/makes 14