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.
~The Wiser Cook~ 
Oh yum ! this sounds good 🙂
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I love jalapeno peppers! Yummy Cheryl!
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Hi Antonia-me too!
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This is one way I love jalapeño, sounds so good especially with a big bowl of chili. Now I need to make it.
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Yes, chili and these muffins would be very good together! We love chili too!!!
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I like the addition of honey and real cornmeal. No shortcuts with real cooks, right? 🙂 I used to use Jiffy corn meal muffin mix. . .
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I like any version I make honey corn bread and cornbread muffins using honey-yea you can adapt!! Hugs, Robin
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I love Mexican cornbread Cuz. I think I’ll try it as muffins now. Jut never thought about it before. Thanks for the idea.
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Okay sure Cuz, enjoy!! Hugs, Cheryl
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Of course I’ll have to make these with my re-hydrated jalapeños with my next Mexican meal. 🙂 Looking forward to your casserole! xoxo
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Ok KR-very good! xoxoxo
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