Jalapeno Cheddar Cornbread Muffins
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
INGREDIENTS
1 cup all-purpose flour
1 cup yellow cornmeal
⅓ cup sugar
2 teaspoon baking powder
½ teaspoon salt
1 cup 2 % milk
2 large jalapeños, cut in half, seeded, and cut into thin slivers
1 Tablespoon honey, plus extra for top
2 eggs
6 Tablespoons unsalted butter, melted
⅔ cup reduced fat cheese shredded
INSTRUCTIONS
Preheat the oven to 400°F. Lightly butter a 12-cup muffin tin.
Cut jalapeño in half and scrape out seeds. Then thinly slice the pepper into half-round slivers.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Stir in the milk, egg, honey, and melted butter. Fold in cheese and the jalapeño, reserving a few slivers of pepper to garnish the tops.
Divide batter between 12 muffin tins. Top the muffins with a sliver or two of jalapeño.
Bake the muffins until golden brown, about 20 minutes. Top of muffins should be firm to touch.
Let the muffins cool briefly before removing from the tin, drizzling the top with more honey and serving.
From siftednotstirred.com