Prep: 10 min.
Cook: 12 min.
Yield: 48 muffins
Cost per serving: 12¢

Ingredients

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

Preparation

1.  Preheat oven to 425°F. 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.

PER SERVING: 41 Cal., 2g Fat (1g Sat.), 14mg Chol., 0g Fiber, 1g Pro., 5g Carb., 91mg Sod.

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