Corn Muffins with Jalapenos and Lime Butter

Last night we (or i should say Paul) cooked dinner for Gigi and G-Pops.  One of the recipes we tried was this corn muffin recipe from Cooking Light.  Very yummy!

Ingredients:

• 6 tbs butter, softened and divided
• 1 cup chopped sweet onion
• 2 garlic cloves, minced
• 1 cup fresh corn kernels (about 2 ears)
• 2 tsp minced jalapeno
• 1 tsp salt, divided
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp chili powder
• 1 1/4 cup fat-free buttermilk
• 2 large eggs
• 1 egg white
• 1 tbs fresh lime juice
• 1 tbs honey

Instructions:

• Preheat oven to 400 degrees.
• Melt 1 tbs 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 tsp salt, cook 2 minutes.
• Remove from heat; add 2 tbs butter, tossing to melt.
• Spoon flour into a dry measuring cup and level with knife.  Combine flour, cornmeal, remaining 3/4 tsp salt, baking powder, sugar, baking soda, and 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 until just moist.
• Spoon batter into 15 muffin cups coated with cooking spray.
• Bake at 400 for 2 minutes or until lightly browned.
• Combine 3 tbs butter, lime juice and honey in blow and serve with muffins.