Ingredients
1cupcornmeal,fine or medium ground
1cupall purpose flour,spoon and leveled
1tspbaking powder
½tspbaking soda
⅛tspsalt
½cupunsalted butter,melted and slightly cooled
2tbspcanola oil,vegetable oil or melted coconut oil
⅓cupbrown sugar,packed light or dark
2tbsphoney
1large egg,at room temperature
1cupbuttermilk,at room temperature
2jalapeño peppers,chopped
Preparation
Preheat oven to 425 degrees F. Line a 12-count muffin pan with liners or spray with nonstick spray. Set pan aside.
Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
In a medium bowl, whisk the cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk.
Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid overmixing.
Spoon batter into muffin liners, filling all the way to the top.
Bake for 5 minutes in the preheated oven then, keeping the muffins in the oven, reduce heat to 350 degrees F and continue baking for another 16 to 17 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.
Remove muffins from the oven and allow to cool in the pan for 5 to 10 minutes.
Serve and enjoy.
