Scallion Corn Mini Muffins
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6 tbsp unsalted butter
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3/4 cup all-purpose flour
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1/2 cup plus 2 tbsp corn meal
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2 oz sharp cheddar, grated (about 1/2 cup)
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1 tsp baking powder
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1 tsp ancho chile powder (or regular chili powder)
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Kosher salt
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freshly ground black pepper
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2 large eggs
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1/4 cup granulated sugar
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1 scallion, finely chopped (green and white parts

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Preheat the oven to 350 degrees F. Lightly grease a mini muffin pan with butter or cooking spray.
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Melt the butter in a small saucepan over medium heat and cook until it turns a nutty brown color, swirling the pan occasionally. This should take about 4-5 minutes; remove the pan from the heat.
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Stir the flour, corn meal, cheddar, baking powder, chile powder, 1 teaspoon salt, and 1/4 tsp black pepper together in a medium bowl.
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In the bowl of a stand mixer or with a hand mixer, beat the eggs and sugar together until pale and thickened, about 3 minutes. Alternatively in five additions, add the dry ingredients and browned butter, stirring each addition into the batter before adding the next. Stir in the scallions.
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Divide the batter between the mini muffin cups, about 1 tablespoon per cup, and bake for 10 to 15 minutes. The muffins should be springy to the touch. Let the muffins cool in the pan on a wire rack for 10 minutes before removing and serving warm.