Jalapeño Cornbread Muffins

By sklesley

Ingredients

• 1/2 cup butter, melted
• 2/3 cup granulated sugar
• 1 1/2 /tbsp. honey
• 2 large eggs
• 1 cup buttermilk
• 1 cup cornmeal
• 1 cup flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1 jalapeno, seeded and minced
• 1/2 cup shredded cheddar cheese
• 1/2 cup corn kernels (optional)

Details

Servings 12
Adapted from 12tomatoes.com

Preparation

Step 1

(makes 12 servings)

Directions:

Preheat the oven to 350 degrees F.

Get a medium-size bowl and combine the butter, sugar, and honey, then whisk the eggs and buttermilk in. If you don’t have buttermilk on hand, then put a tablespoon of lemon juice in a measuring cup and fill it the rest of the way to the one-cup mark with milk. Let the mixture sit for five minutes, and you’ll have buttermilk.

In a separate bowl, sift the cornmeal, flour, salt, and baking soda together. Then add this mixture to the medium bowl of butter and sugar and agave, being careful not to over-mix. Stop mixing once you don’t see the flour anymore, and then fold in the jalapeño, corn, and cheese.

Grease a muffin tin and then add the batter to each of the 12 cups, filling each about 3/4 of the way. If there is leftover batter, spread it among all the cups – just make sure they are only almost filled to the top.