Honey Jalapeño Cheese Cornbread Muffins

125g fine cornmeal, 125g AP flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp fine salt

Preheat the oven to 400°F (200°C) and grease a muffin tin with a little oil. In a large bowl, combine the cornmeal, flour, baking powder, baking soda and salt.

113g unsalted butter, 1 egg, 65g light brown sugar, 30g honey, 240ml buttermilk

In a different large bowl, add the melted butter. Don’t melt it too long, I usually microwave for 30 seconds and then mix the bits that are not completely melted in. The butter should be completely smooth. Add the brown sugar and honey, then whisk vigorously until smooth, for about 1 minute. Add the egg and whisk vigorously, again for about 1 minute. The mixture should now be thick and velvety. Add the buttermilk in 3 additions, whisking after every addition. If the mixture curdles, don’t panic, this sometimes happens when your milk is still a little bit too cold compared to the rest of the mixture. This will not affect the end result.

1 cup colby jack shredded cheese, 2 jalapeños, halved, seeded and sliced

In a small bowl, add your shredded cheese and jalapeño slices. Now add about 30% of the dry ingredient mix and toss the cheese and jalapeño slices until fully covered in the mixture. This will help them from sinking to the bottom when baking. Add this mixture back to the bowl with the rest of the dry ingredients.

Add the dry mixture with the cheese and jalapeños to the wet mixture and gently fold until fully combined. Don’t overmix.

Divide the batter in the muffin tins, filling them until they’re about ¾ full. Bake for 20 minutes, let them cool for 5 minutes on the kitchen counter and then gently tip them out onto a cooling rack. Enjoy!