JALAPENO CORNBREAD MUFFINS

JALAPENO CORNBREAD MUFFINS 1 cup all-purpose flour 1 cup yellow cornmeal 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1/2 cup unsalted butter, melted 1/2 cup sugar 2 large eggs 1 tablespoon honey 2 jalapenos, seeded and diced 1/4 cup shredded cheddar cheese Preheat oven to 375 degrees 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.