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Honey Jalapeno Cornbread Muffins
From Statesboro Market2Go
<p>This mouthwatering muffin recipe features local honey, stone ground flour and cornmeal, and fresh jalapenos. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: bakerbynature.com (Entered by Ariana Giddens)
Serves: 12 muffins
1 cup Yellow cornmeal
1 cup All purpose flour
1/2 cup Packed brown sugar
1 tablespoon Baking powder
1/4 teaspoon Salt
1/2 cup Buttermilk
1/2 cup Sour cream
1 Large egg and one egg yolk
1/4 cup Honey
5 1/2 tablespoons Unsalted butter, melted until browned
2 Jalapenos, minced
Step by Step Instructions
- Preheat oven to 400 degrees and line a muffin tray or 12 muffin cups with non-stick liners. In a large bowl combine the cornmeal, flour, brown sugar, baking powder, and salt with a fork. Add the buttermilk, sour cream, egg, egg yolk, and honey. Gently fold in the moist ingredients with a rubber spatula.
- Fold the browned butter and jalapenos, then divide the batter equally, top each one with a circular slice of jalapeno, then and bake for about 15 minutes.
- Place on a cooling rack for 10 minutes and serve warm. Serve with extra butter and honey if desired.
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