Miniature Corn Muffins

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 teaspoon cayenne pepper 
• 2 large eggs 
• 1 cup flour all-purpose
• 2  garlic cloves finely chopped
• 0.3 cup onion finely chopped
• 0.5 cup pepper jack grated
• 0.5 cup yogurt plain
• 1 teaspoon salt 
• 1 tablespoon sugar 
• 4 tablespoons butter unsalted
• 1 cup milk whole
• 1 cup cornmeal yellow

Equipment

• bowl
• sauce pan
• oven
• whisk
• wire rack
• toothpicks

Directions

1. Preheat oven to 425F. Mist two mini muffin pans (12 cups each) with nonstick cooking spray. Melt butter in small saucepan over mediumlow heat.
2. Add onion and cook, stirring, for 3 minutes (do not let brown).
3. Add garlic and cook for 2 minutes longer, stirring often. Set aside to cool.
4. 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).
5. Spoon 1 Tbsp. of batter into each muffin cup.
6. Bake 10 to 12 minutes, until a toothpick dipped in center of a muffin comes out clean.
7. Place pans on a wire rack to cool for 5 minutes.
8. Remove muffins to rack to cool slightly.
9. Serve warm.