Mini Spicy Cheese Muffins

Ingredients

• 1 tablespoon double-acting baking powder 
• 1 teaspoon baking soda 
• 1 cup buttermilk at room temperature
• 2 large eggs at room temperature
• 1 cup flour all-purpose
• 0.3 cup jalapeño chilis seeded chopped
• 1 cup monterey jack grated
• 0.5 teaspoon salt 
• 1 tablespoon sugar 
• 0.3 cup vegetable oil 
• 1 cup cornmeal yellow

Equipment

• bowl
• oven
• toothpicks
• muffin tray

Directions

1. Preheat oven to 375F. Mist 2 mini-muffin tins with cooking spray.
2. In a bowl, combine first six ingredients. In a separate bowl, beat eggs with buttermilk and oil.
3. Pour egg mixture into flour mixture and stir to form a thick batter. Fold in cheese and chilis.
4. Spoon enough batter to half-fill 24 cups in mini-muffin tins.
5. Bake until a toothpick inserted into center of a muffin comes out clean, about 15 minutes. Cool in pans on wire racks for 5 minutes, then turn muffins out onto racks to cool further.
6. Serve warm or at room temperature.