Jalapeño Cornbread Muffins
150 g cornmeal
150 g flour
50 g powdered sugar
1 tablespoon baking powder
1/4 teaspoon salt
300 g buttermilk
1 egg
1 egg yolk
4 tablespoons honey
50 g melted butter
2 fresh jalapeños, finely chopped
Start by mixing all the dry ingredients well in a bowl.
Add the sour milk (or buttermilk), egg, egg yolk, and melted butter, and gently stir to combine.
Finally, fold in the chopped jalapeños, being careful not to overmix the batter.
Divide the batter into 12 greased muffin cups and place a slice of fresh jalapeño on top of each muffin.
Bake at 200°C for 15-20 minutes.