Jalapeño Corn Muffins

When I was invited to a big crab feast (starting by us actually pulling a friend’s crab traps out of the river), I wanted to bring a side that would go well and was easy to eat with the crabs. Jalapeño corn muffins sounded perfect! I found Bobby Flay’s recipe for the ones he serves at Mesa Grill and I was sold. They have a nice kick and were perfect for the occasion. I even started dipping them in the vinegar and old bay that I was using for the crab meat. Bobby Flay uses blue and yellow corn meal but I stuck with yellow and they turned out just fine. This recipe makes 6 muffins but I doubled it and made about 3 dozen mini muffins.

• 2 ounces (1/2 stick) unsalted butter
• 3 tablespoons finely diced onion
• 1 clove garlic, finely chopped
• 1/2 cup milk
• 2 large eggs
• 1/4 cup finely diced red bell pepper
• 1 jalapeno peppers, finely diced
• 1/4 cup corn
• 1 tablespoon finely chopped cilantro leaves
• 3/4 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon honey (can use sugar instead)

Directions

Preheat oven to 400 degrees F. Grease a muffin pan (regular or mini) with non-stick spray.

In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.

In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn, and cilantro. Whisk in the butter mixture.

In a separate bowl, stir together the cornmeal, flour, baking powder, soda, and salt. Mix into the liquid mixture and stir in the honey.

Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, check after 6 minutes if making mini muffins.

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