Jalapeno Corn Muffins

Jalapeno Corn Muffins (Makes 6 muffins) 1 C. self rising cornmeal 1/2 C. self rising flour 4 T. butter, melted 1 large egg 3/4 C. milk 1/4 C. whole kernel corn 1 green onion, chopped 1 jalapeno, seeded and diced 1/2 C. shredded queso cheese or Colby jack cheese Whisk together the cornmeal and flour. Add in all remaining ingredients and stir well to combine. Lightly spray a muffin tin with cooking spray, completely fill each cup with the mixture. Bake at 425 degrees for 12-15 minutes, until lightly golden brown on top and feels firm to the touch.