Ingredients jalapeno cornbread muffins
1 cup all-purpose flour
1 cup yellow cornmeal
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/2 cup melted unsalted butter
1/2 cup sugar
2 large eggs
1 tbsp honey
2 jalapenos seeded & diced
1/4 cup shredded cheddar cheese
how to make jalapeno cornbread muffins
Preheat oven to 375°F. Lightly coat a 12-cup muffin tin with nonstick spray; set aside.
In a large bowl, combine flour, cornmeal, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar, eggs and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add jalapenos and cheese, and gently toss to combine.
Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and cool on a wire rack.
Serve with an extra drizzle of honey.
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