The Best Jalapeno & Honey Cornbread Muffins
 
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A light, fluffy, moist cornbread muffin made with local honey and fresh jalapenos. A super easy recipe to make! Say goodbye to the box stuff, because you will never go back.
Author:
Recipe type: Cornbread Muffins
Cuisine: American
Serves: 12 muffins
Ingredients
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • ¼ cup granulated sugar
  • 1 tsp.salt
  • 1 cup Low Fat Buttermilk or Whole Milk
  • 2 large eggs
  • 4 tbsp. butter, melted
  • 2 Tbsp honey
  • 2 jalapenos, seeded, diced small
Instructions
  1. Preheat oven to 375 degrees F.
  2. Line a muffin tin with paper muffin cups or spray with cooking spray
  3. Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt.
  4. In a medium bowl, whisk together the buttermilk, eggs, butter, and honey. Stir in jalapenos.
  5. Add the wet to the dry ingredients and stir until just mixed.
  6. Evenly divide the cornbread mixture into muffin tin. Bake for 15 minutes, until golden.
  7. When muffins come out of the oven and still hot, poke small wholes over the top of muffins and drizzle with honey. Serve warm.
  8. Can be stored in an airtight container in the refrigerator or counter for up to 2 days. You can freeze the muffins for up to 3 months.
Notes
Use gluten free flour to make cornbread muffins gluten-free.
Nutrition Information
Serving size: 1 muffin Calories: 156 Fat: 5 Carbohydrates: 24 Sugar: 8.2 Sodium: 352 Fiber: 1 Protein: 4 Cholesterol: 42
Recipe by Peanut Butter and Peppers at http://www.peanutbutterandpeppers.com/2015/05/18/the-best-jalapeno-honey-cornbread-muffins/