Miniature Corn Muffins

• 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

1. Preheat oven to 425u0b0F. 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.
2. 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).
3. 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.

unsalted butter, onion, garlic, flour, yellow cornmeal, sugar, baking powder, salt, baking soda, cayenne pepper, plain yogurt, milk, eggs, pepper

Taken from www.myrecipes.com/recipe/miniature-corn-muffins (may not work)