Name: Jalapeño Cornbread Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 1 h 5 min
Yield: 14 muffins
Ingredients: 1 cup (120g) cornmeal; 1 cup (125g) all-purpose flour (spoon & leveled); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/8 teaspoon salt; 1/2 cup (115g) unsalted butter, melted and slightly cooled; 2 Tablespoons (30ml) canola or vegetable oil (or melted coconut oil); 1/3 cup (67g) packed light or dark brown sugar; 2 Tablespoons (30ml) honey; 1 large egg, at room temperature; 1 cup (240ml) buttermilk, at room temperature*; 1-2 chopped jalapeño peppers*