Mesa Grill Blue and Yellow Corn Muffins Serving Size - 12 Prepared By - DnD Recipe Rating * * * * *
			6 tablespoons unsalted butter 1/2 cup finely diced red onion 4 cloves garlic, finely chopped 1 1/3 cups whole milk 4 large eggs 2 tablespoons honey 1/2 cup finely diced red bell pepper 2 jalapeno chiles, seeded, stems removed and finely diced 1/2 cup fresh corn kernels or frozen corn kernels, thawed 2 tablespoons finely chopped fresh cilantro 1 cup blue cornmeal 1 cup yellow cornmeal 1 1/3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 4 teaspoons kosher salt
			Set a rack in the middle of the oven and preheat the oven to 400 degrees F. Grease a 12-muffin pan with nonstick cooking spray. In a small saucepan, melt the butter over medium heat. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 30 seconds. Remove from the heat and let cool slightly. Divide the mixture evenly between 2 large bowls. In another large bowl, whisk together the milk, eggs, honey, red pepper, jalapenos, corn, and cilantro. Pour the mixture into a measuring cup and add half of the mixture to each of the large bowls containing the onion mixture. Put the blue cornmeal and yellow cornmeal in 2 separate bowls. To each bowl, add 2/3 cup flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 2 teaspoons salt. Mix each cornmeal mixture into a bowl with the liquid mixture. Pour an equal amount of each batter side by side into each muffin cup and bake for about 16 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs on it. Let the muffins cool in the pan for 5 minutes and then remove to a cooling rack. The batters can be made up to 1 day in advance and refrigerated.