Jalapeno Cornbread Muffins
Jalapeno Cornbread Muffins
Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
⅓ cup unsalted butter, melted
½ cup honey
2 large eggs
1 ear of corn, cooked and kernels removed from cob
2 jalapenos, seeded and diced
¼ cup shredded cheddar cheese
Instructions:
Preheat oven to 375 F. Lightly coat a 12-cup muffin tin with nonstick spray and set aside.
In a large bowl, combine flour, cornmeal, baking soda and salt.
In a medium bowl whisk together buttermilk, butter, eggs and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add jalapenos, corn, and cheese, and gently stir to combine.
Scoop the batter evenly into the muffin tray. Bake for 15-17 minutes or until a tester inserted in the center comes out clean. Remove and let cool on a wire rack.
Serves 12
