Mini-Spicy Cheese Muffins
1 cup all-purpose flour
1 cup yellow cornmeal
1 Tbsp baking powder
1 tsp. baking soda
1 Tbsp sugar
1/2 tsp salt
2 large eggs, room temperature
1 cup buttermilk, at room temperature
1/4 cup vegetable oil
1 cup grated Monterey Jack cheese 2 jalapeno chilis, seeded and chopped (about 1/2 cup)
Preheat oven to 375 degrees. Mist 2 mini-muffin tins with cooking spray.
In a bowl, combine first 6 ingredients.
In a separate bowl, beat eggs with buttermilk and oil.
Pour egg mixture into flour mixture and stir to form a thick batter. Fold in cheese and chilis. Spoon enough batter to half-fill 24 cups in mini- muffin tins.
Bake until toothpick inserted in center of a muffin comes out clean, about 15 minutes.
Cool in pans on wire racks for 5 minutes, then turn muffins out into racks to cool further.
Serve warm or at room temperature.