Jalapeño Cheddar Corn Muffins

Jalapeño Cheddar Corn Muffins 1 cup cornmeal 1 cup all-purpose flour 1/3 cup white sugar 2 tsp. baking powder 1/2 tsp. salt 1 egg, beaten 1/4 cup butter, melted and cooled 1 cup milk 1 cup Cheddar cheese, shredded 1 large jalapeño, seeded and membranes removed, chopped Preheat oven to 400°F. Grease muffin pan or line with paper muffin liners. Set aside. In a large bowl, mix together cornmeal, flour, sugar, baking powder and salt. Add egg, butter and milk; stir gently to combine. Stir in the Cheddar cheese and jalapeño. Spoon batter into prepared muffin cups. Bake at 400°F for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.