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Brueck's Jalapeno Cornbread Muffins

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These sweet, crumbly muffins are unbelievably easy to make and incredibly addicting – perfect as an appetizer or snack!
Yield: 12 muffins 
Prep: 15minutes
Cook: 15minutes
Total: 30minutes

Ingredients
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ½ cup unsalted butter, melted
  • ½ cup sugar
  • 2 large eggs
  • 1 tablespoon honey
  • 2 jalapenos, seeded and diced
  • ¼ cup shredded cheddar cheese

Instructions
  1. Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray; set aside.
  2. In a large bowl, combine flour, cornmeal, baking soda and salt.
  3. In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar, eggs and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add jalapenos and cheese, and gently toss to combine.
  4. Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
  5. Remove from oven and cool on a wire rack.





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