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Cheddar Jalapeño Cornbread Muffins
Ingredients
  • 1 cup (120 g) yellow cornmeal
  • 1 cup (130 g) all-purpose flour
  • ¼ cup (50 g) granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (240 ml) buttermilk
  • ⅓ cup (75 g) unsalted butter, melted and cooled
  • ¼ cup (50 g) vegetable or canola oil
  • 1 large eggs
  • ⅔ cup (75 g) shredded sharp cheddar cheese
  • 3 tablespoons minced jalapeño peppers, (about 2 peppers)
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