Mini Spicy Cheese Muffins

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup buttermilk, at room temperature
• 1/4 cup vegetable oil
• 1 cup grated Monterey Jack
• 2 jalapeno chilis, seeded and chopped (about 1/4 cup)

1. Preheat oven to 375u0b0F. Mist 2 mini-muffin tins with cooking spray.
2. In a bowl, combine first six ingredients. In a separate bowl, beat eggs with buttermilk and oil. Pour egg mixture into flour mixture and stir to form a thick batter. Fold in cheese and chilis.
3. Spoon enough batter to half-fill 24 cups in mini-muffin tins. Bake until a toothpick inserted into center of a muffin comes out clean, about 15 minutes. Cool in pans on wire racks for 5 minutes, then turn muffins out onto racks to cool further. Serve warm or at room temperature.

flour, yellow cornmeal, baking powder, baking soda, sugar, salt, eggs, buttermilk, vegetable oil, grated monterey, chilis

Taken from www.myrecipes.com/recipe/mini-spicy-cheese-muffins (may not work)