Fluffy, jalapeño-dotted corn muffins make the perfect accompaniment to a steaming bowl of chili. Try these heart-healthy, cheesy muffins and taste Southwestern-inspired goodness in every bite.
Recipe yields 32 servings
Preheat the oven to 400°. Lightly coat two 24-cup mini muffin pans with nonstick cooking spray. Slice jalapeños into thin half-round slices.
In a large bowl, whisk together the cornmeal, flour, baking powder and salt. Stir in the buttermilk, egg, oil and honey. Add the scallions, cheese and jalapeño slices, reserving some of the jalapeño slices to garnish the muffin tops. Stir to combine.
Divide batter among 32 of the mini muffin cups. Top the muffins with a jalapeño slice and additional scallions, if desired.
Bake the muffins until golden brown, 12 to 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Transfer muffin pan to a wire rack to cool slightly. Remove and serve warm or at room temperature.