Jalapeño Cornbread Muffins
Contributed by Aaron McMullin
Adapted from Damn Delicious
Time: 15 minutes to prepare, 15 minutes to cook
Serves: 12 people (1 muffin each)
1 cup all-purpose flour
1 cup yellow cornmeal
½ tsp baking soda
½ tsp salt
1 cup buttermilk
½ cup unsalted butter, melted
2 large eggs
2 tbsp honey
4 jalapeños, 2 seeded and diced, 2 additional for topping
¼ cup shredded cheddar cheese
Preheat oven to 375°F. Lightly coat a 12-cup muffin tin with nonstick spray; set aside.
In a large bowl, combine flour, cornmeal, baking soda and salt.
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 half or 2 jalapeños and cheese, and gently toss to combine.
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.
Remove from oven and cool on a wire rack.
Seed remaining jalapeños. Slice top half (wider part of jalapeño) into rounds and bottom half (thinner) into thin strips. Place onto freshly baked muffins into the gender symbol you choose. Use a knife to prep the muffin top so the jalapeño sits into it.