Jalapeno Cheddar Parmesan Cornbread Muffins

Nothing like some delicious cornbread muffins to go with a soup or stew on a cold day. These are amazing and my husband, who doesn't even like cornbread, goes nuts over these.

Jalapeno Cheddar Parmesan Cornbread Muffins
Makes: 12 muffins
Adapted by: http://damndelicious.tumblr.com/post/22570030620/muffin-monday-jalapeno-cheddar-parmesan-cornbread

Ingredients
1 cup white whole wheat flour OR all purpose flour
1 cup cornmeal
1 tablespoon baking powder
salt and pepper, to taste
6 tablespoons light butter, melted
1 cup lowfat buttermilk
2 tablespoons pure honey
2 large eggs
1 jalapeno, seeded and diced
1/4 cup grated reduced-fat Parmesan cheese
1/2 cup reduced fat, shredded cheddar cheese

Directions:
-Preheat oven to 400 degrees
-Line a muffin tin with liners and set aside.
-In a mixing bowl, combine the flour, cornmeal, baking powder, salt and pepper, to taste. Mix together.
-In a small mixing bowl, combine the butter, buttermilk, honey and eggs. Whisk together well.
-Pour wet ingredients into dry ingredients and stir just until moistened.
-Add in jalapeno, parmesan and cheddar cheeses, and toss to combine.
-Scoop batter into each muffin cup
-Add additional shredded cheese or diced jalapenos on top of each cornbread muffin.
-Bake in oven for 12 to 15 minutes.
-Serve warm

Enjoy! :)