Jalapeño Cheddar Cornbread Muffins

These savory cornbread muffins with a little hit of heat from the jalapeños will go great with all the chilis, soups and stews you'll be making this fall.

Ingredients:

1 1/2 cups cornmeal

1 1/2 cups flour

1 tsp salt

1 1/2 tsps baking soda

1/4 cup honey

2 eggs

1 1/2 cups milk

2 tsp lemon juice

6 tbsps melted butter

1 cup shredded cheddar cheese

2 jalapeños, 1 finely chopped, 1 sliced

First, combine the cornmeal, flour, salt and baking soda. Then melt the butter and combine with the honey. Add lemon juice to the milk. Now add the honey/butter and the lemon juice/milk to the dry ingredients along with the eggs. Combine well.

Fold in the finely chopped jalapeño and shredded cheese.

Scoop into greased muffin tins.

Place a ring...

or 2 of the thinly sliced jalapeño on top of each muffin and bake at 400°F for 15 minutes.

Cool 10 minutes then remove from tin to cool on rack.

Makes 18 medium sized muffins.

Adapted from: Houseofyumm.com