Jalapeno~Cornbread~Muffins

Great muffins with any Mexican flare main course! One cup self-rising flour, 1-1/4 cups cornmeal, 2 eggs beaten, one jalapeno pepper (remove seeds and stem) diced super finely, one tablespoon Pure Honey, dash of iodized salt, mix by hand (do not over-mix cornmeal batter). Using a 12 count greased muffin tin, fill wells 3/4ths full.

Bake in a 400 F hot oven on the middle rack 12-14 minutes or until golden brown.

Serve and enjoy!

We love these with a Mexican casserole I make and I will post that next month (February, 2016) for YOU! This month of recipes are complete.

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

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