Jalapeno Cheddar Cornbread Muffins
Preheat the oven to 350°F. Butter or line a 12 cup muffin tin and set aside.
Ingredients
- 2 jalapenos
- 1 cup of cornmeal
- 1 cup of all purpose flour
- 2 tsp of baking soda
- 1 tsp of fine sea salt
- 1 large egg (room temperature)
- 1 cup of buttermilk (room temperature)
- 4 tbsp of butter (melted)
- 3 tbsp of honey
- 1 cup + 2 tbsp of grated sharp cheddar cheese
Method
Preheat the oven to 350°F.
Butter or line a 12 cup muffin tin and set aside.
Seed and chop one jalapeno and set aside. Slice the second jalapeno into thin rings and set aside for topping.
In a medium sized bowl, place cornmeal, flour, baking soda and salt and whisk to combine.
In a separate bowl, whisk egg, buttermilk, melted butter and honey.
Add the wet ingredients to the dry ingredients and stir until just combined. Fold in 1 cup of grated cheese and chopped jalapenos.
Divide batter evenly into prepared muffin tin. top with grated cheese and sliced jalapenos.
Bake for 15-20 minutes or until golden brown.
Let cool briefly and serve warm with butter.
