Jalapeno Corn Muffins

When I was a teenager, one of my favourite places to go here in Canada was Montana's.  Mainly, only for one reason.  On the menu was a bread that I had completely fallen in love with.

 Unfortunately, it's one of those menu items that just didn't sell and   I haven't seen it there since, however, I have been playing around with some recipes and adding ingredients here and taking some away and have come to my own recipe for those tasty Jalapeno Corn Muffins. 

 

Ingredients

2 tablespoons unsalted Butter
1/3 cup finely chopped Onions
1 cup Fresh Corn Kernels
3/4 teaspoon Salt
1 cup All-purpose Flour
1 cup yellow Cornmeal
1 tablespoon Baking Powder
Pinch Cayenne Pepper
2/3 cup shredded extra old Cheddar
1 cup Buttermilk
1/4 cup Vegetable oil
2 large eggs, lightly beaten
1 1/2 tablespoon minced seeded green jalapenos
1 1/2 tablespoon minced seeded red jalapenos  

4 tablespoons honey

Directions

1. Preheat the oven to 375 degrees F. Lightly grease 14 regular sized muffin tin cups.
2. In a small skillet, melt the butter over medium-low heat. Add the onions and cook until soft and golden brown, 3 to 4 minutes. Add the corn and a pinch of salt and cook 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool. 
3. In 2 seperate bowls, stir together the dry ingredients.  The flour, cornmeal, baking powder, salt, cayenne pepper, and 1/3 cup of cheese. In the second bowl, whisk together the wet ingredients. The buttermilk, oil, eggs, jalapenos, and honey. Add the buttermilk mixture to the flour mixture, stirring just until moistened. Stir in the cooled mixture of onions and corn.
4.   Bake the muffins for 8 to 10 minutes and evenely spread the remainder cheddar on top of the muffins and bake for another 2-5 minutes and until golden.  Take a toothpick inserted into the center comes out clean
5. Transfer to a wire rack, let cool and enjoy!