JALAPENO CORN MUFFINS

JALAPENO CORN MUFFINS 1/3 cup all purpose flour 1 cup yellow cornmeal 1 teaspoon baking powder 1 teaspoon salt 1 1/2 teaspoons lime zest 4 tablespoons agave nectar 1 cup milk 2 large eggs 4 tablespoons butter, melted and cooled 1-2 jalapeno peppers, seeded and diced Preheat oven to 350 degrees. Combine the flour, cornmeal, baking powder, salt and lime zest in a mixing bowl. In a separate bowl, whisk together the milk and eggs until frothy. Add the butter, continuing to whisk until well combined. Add the wet ingredients and the agave nectar to the cornmeal mixture, stirring until well blended. Lastly, stir in the diced jalapenos. Coat a loaf pan, cast iron skillet or other baking vessel with nonstick spray and pour in batter. Bake for 30 minutes, or until the center of the bread is still slightly moist but not gooey. Cool in the pan for 10 minutes.