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.

Nutrition per serving