Jalapeño Cornbread Muffins

Ingredients

• 0.25 cups unsalted butter
• 0.5 cups onion
• 0.25 cups jalape
• 2 large eggs , lightly beaten
• 1 cup buttermilk
• 1 cup yellow cornmeal
• 0.5 cups all-purpose flour
• 1 teaspoon taco seasoning , or to taste
• 1 teaspoon salt , or to taste
• 0.5 teaspoons baking soda

Instructions

1. 1

   Preheat oven to 375 degrees F (190 degrees C) and grease the cups of a 12-muffin tin.

2. 2

   Place 1/4 cup butter in a small skillet and melt. When butter is melted, add onion and minced jalapeño and cook, stirring occasionally, 3 to 5 minutes. Set aside to cool.

3. 3

   In a mixing bowl, combine beaten eggs and buttermilk, stirring briskly to combine.

4. 4

   In a separate bowl, whisk together cornmeal, flour, taco seasoning, salt, and baking soda.

5. 5

   When the onions and jalapeños have cooled to room temperature, combine with egg and buttermilk mixture, stirring briskly.

6. 6

   Add wet ingredients to dry ingredients, stirring until dry ingredients are just moistened and there are no lumps. Pour batter evenly into prepared muffin cups. Place a slice of jalapeño on top of each muffin.

7. 7

   Bake in the center of the preheated oven until browned and a toothpick inserted into the middle of the muffin comes out clean, about 25 minutes. If it does not come out clean, bake about 5 minutes more and test again.

8. 8

   Cool in the pan on a rack, about 5 minutes. Serve warm.