6 Tbsp. butter, softened and divided
1 cup chopped sweet onion
2 garlic cloves, crushed
1 cup fresh corn kernels (about 2 ears)
2 tsp. habanero peppers, minced
1 tsp. salt, divided
1 cup all-purpose flour
1 cup yellow corn meal
1/4 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. chili powder
1-1/4 cups fat-free buttermilk
2 large eggs
1 large egg white
1 Tbsp. fresh lime juice
1 Tbsp. honey
3 Tbsp. butter
Preheat the oven to 400*F.
Melt 1 Tbsp. butter in a large nonstick skillet over medium-high heat. Add onion and garlic to pan, cook 2 minutes, stirring occasionally. Add corn, habanero and 1/4 tsp. salt, cook 2 minutes. Remove from heat, add 2 Tbsp. butter, tossing to melt.
Spoon flour into a dry measuring cup, level with a knife. Combine flour, remaining 3/4 tsp. salt, cornmeal and next 4 ingredients (through chili powder) in a large bowl. Combine buttermilk mixture, eggs and egg white in a large bowl. Add onion mixture to buttermilk mixture. Add buttermilk mixture to flour mixture, stirring just until moist. Spoon batter into 15 muffin cups coated with cooking spray.
Bake for 20 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack, remove from pan. Cool muffins completely on wire rack.
Combine remaining 3 Tbsp. butter, juice and honey in a small bowl, stir until well blended. Serve with muffins.
Yield 15 muffins (serving size: 1 muffin and about 1 tsp. lime butter.)