Scrambled Egg Muffins

• 1/2 cup butter, divided
• 1 cup corn, fresh or frozen
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon plus 1/2 tablespoon sugar, divided
• 4 ounces sliced ham, cut into strips (about 1 cup)
• 2 tablespoons maple syrup
• 6 eggs, divided
• 1 cup flour
• 1/2 cup cornmeal
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• Black pepper, for seasoning
• 1 cup cheese (a sharp white cheddar is great)
• 1 roasted poblano, diced (also great with hatch or other chiles)
• 1 cup milk

1. Preheat oven to 400u0b0 F.
2. Melt a tablespoon of butter in a pan over medium heat, add corn, salt, and 1/2 teaspoon sugar (this is optional optional: I added the sugar when making these with frozen corn, but fresh wouldn't need it) and cook until brown. Remove to bowl, set aside, and wipe/rinse out pan.
3. Add another tablespoon of butter and cook ham until beginning to brown. Stir in syrup and cook until glazed. Add to the corn. Rinse/wipe out pan.
4. Add a tablespoon of butter to pan and scramble 4 of the eggs with salt/pepper to taste until just barely cooked through. Add to bowl.
5. Mix flour, cornmeal, 1/2 tablespoon sugar, 1 teaspoon salt, baking powder, baking soda, and a good dose of black pepper. In another bowl, whisk milk, remaining 2 eggs, and 1/4 cup melted butter. Stir dry and wet mixtures together then fold in cheese, ham, corn, eggs, and chiles.
6. Use 1 final tablespoon of butter to grease a muffin tin and add batter. Bake about 15 minutes, or until a toothpick comes out clean.

butter, corn, salt, sugar, ham, maple syrup, eggs, flour, cornmeal, baking powder, baking soda, black pepper, cheese, poblano, milk

Taken from food52.com/recipes/24818-scrambled-egg-muffins (may not work)