Jalapeño Corn Muffins

2 eggs

3/4 cup whole milk, warmed

2 teaspoons honey

1 - 8.5oz can creamy corn

1 stick butter, melted

1 1/4 cups all-purpose flour

3/4 cup corn meal

1/4 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon Jalapeno Pepper Flakes

Optional, 1 Jalapeño, sliced thinly

1. Preheat oven to 350°F. Grease a muffin pan or line with paper liners. Set aside.

2. In a large bowl whisk together the eggs, milk, honey, creamed corn and butter.

3. In another large bowl add the flour, corn meal, sugar, baking powder, salt and Jalapeño Pepper Flakes.

4. Add the wet ingredients to the dry ingredients until just blended. It is ok if the batter is lumpy. Spoon the batter mixture into the prepared muffin pan filling each cup about 3/4 full.

5. Bake for 17-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. If desired top each muffin with a slice of fresh jalapeño pepper.

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