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Corn Muffins With Jalapeno

1 c. flour
1 c. yellow corn meal
1/2 tsp. salt
1 egg beaten
1 tbsp. baking powder
1 c. buttermilk
2 tbsp. honey
1/4 c. cooked corn kernels
1 jalapeno pepper, seeded and minced

Preheat oven to 375 degrees. In a large bowl, combine flour, corn meal, baking powder and salt. In a medium bowl, whisk together eggs, buttermilk, and honey, then add corn kernels and jalapeno pepper. Add wet ingredients to dry ingredients and use a large rubber spatula to combine them well. Lightly oil a 12 cup muffin tin. Pour batter into the muffin tin and bake for 20 to 25 minutes. Let cool.

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