Ingredients:

  • 1 cup (120g) yellow cornmeal
  • 1 cup (120g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1 cup (240ml) low-fat buttermilk
  • 2 large eggs
  • 1 tbsp (21g) honey
  • 1/4 cup (57g) melted unsalted butter
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 4 fresh jalapeños, finely diced

Instructions:

  1. Preheat your oven to 400°F (200°C). Grease your muffin tin with butter or use non stick liners.
  2. Whisk the cornmeal, flour, baking powder, and salt in a large bowl.
  3. Beat the eggs in a small bowl, then stir in the buttermilk, honey, and melted butter until smooth.
  4. Pour the wet mixture into the dry ingredients. Stir with a spatula only until just combined. Note: Stop the moment the flour streaks vanish.
  5. Gently fold in the shredded cheddar and diced jalapeños.
  6. Fill the 12 muffin cups about 3/4 full.
  7. Press a thin slice of fresh jalapeño and a pinch of extra cheese onto each top for a bit of flair.
  8. Bake 18-20 minutes until the tops are golden brown and a toothpick comes out clean.
  9. Let them cool in the pan for 5 minutes. Note: This prevents them from sticking or tearing.