Tex Mex Muffins
|Corn meal||2 Cup (32 tbs)|
|Whole wheat pastry flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Eggs||2 , beaten|
|Buttermilk||2 Cup (32 tbs)|
|Jalapeno cheese/1 cup cheddar cheese with 2 tablespoon chopped jalapeno peppers, to taste||1 Cup (16 tbs)|
|Chopped chilies||1⁄2 Cup (8 tbs)|
Stir together corn meal, flour, baking powder, soda and cumin.
Beat eggs and add honey, oil and buttermilk.
Make a well in the dry ingredients and quickly add the wet ingredients.
Fold in cheese and chiles.
Batter will be lumpy.
Spoon into greased muffin tins and bake until muffins begin to brown and pull away from the sides of the tin.
Test with toothpick, which should come out clean.
Bake at 375 degrees 20 to 25 minutes