The Best Jalapeno & Honey Cornbread Muffins

• 1 cup Yellow Cornmeal
• 1 cup All-purpose Flour
• 1 Tablespoon Baking Powder
• 1/4 cups Granulated Sugar
• 1 teaspoon Salt
• 1 cup Low Fat Buttermilk Or Whole Milk
• 2 whole Large Eggs
• 4 Tablespoons Butter, Melted
• 2 Tablespoons Honey Plus Extra For Drizzling
• 2 whole Jalapenos, Seeded, Diced

1. Preheat oven to 375 F. Line a 12-cup standard size muffin tin with paper muffin cups or spray with cooking spray.
2. In a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt.
3. In a medium bowl, whisk together the buttermilk, eggs, butter and honey. Stir in the jalapenos. Add the wet ingredients into the dry ingredients and stir until just mixed.
4. Evenly divide the cornbread mixture into muffin tin. Bake for 15 minutes, until golden. Remove from oven.
5. When muffins come out of the oven and are still hot, poke small holes over the top of the muffins and drizzle with honey. Serve warm.
6. Can be stored in an airtight container in the refrigerator or on the counter for up to 2 days. You can freeze the muffins for up to 3 months.

yellow cornmeal, allpurpose, baking powder, ubc, salt, low fat buttermilk, eggs, butter, honey, jalapenos

Taken from tastykitchen.com/recipes/breads/the-best-jalapeno-honey-cornbread-muffins/ (may not work)