Jalapeno Cornbread Muffins.
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Composition Jalapeno Cornbread Muffins:
- Require 1 cup of all-purpose flour.
- Prepare 1 cup for yellow cornmeal.
- Need 1/2 tsp baking soda.
- You need 1/2 tsp for salt.
- You need 1 cup of buttermilk.
- Give 1/2 cup - melted unsalted butter.
- Need 1/2 cup for sugar.
- Give 2 large of eggs.
- Provide 1 tbsp of honey.
- Prepare 2 of jalapenos, seeded & diced.
- Provide 1/4 cup for shredded cheddar cheese.
Jalapeno Cornbread Muffins start cooking:
- 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 jalapenos 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..
- Serve with an extra drizzle of honey..
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