Jalapeno Cheddar Parmesan Cornbread Muffins

I was really expecting to enjoy these and was disappointed.  They just didn't have the flavor that I expected and wanted.  I did not put the jalapenos on the top (because I didn't have gloves and I was trying not to touch them too much with my bare fingers).  Maybe that would have made a difference.

Also, they stick to the liners.  I would recommend spraying the muffin tin and not use the liners.

Jalapeno Cheddar Parmesan Cornbread Muffins (adapted from 1 Mix, 100 Muffins):
Yields 11 muffins

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• Kosher salt and freshly ground black pepper, to taste
• 6 tablespoons unsalted butter, melted
• 1 cup buttermilk
• 2 tablespoons honey
• 2 large eggs
• 1 jalapeno, seeded and diced, plus more for topping
• 1/2 cup grated Parmesan, plus more for topping
• 1/2 cup shredded cheddar, plus more for topping

Preheat the oven to 400 degrees F.
Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)
In a large bowl, combine the flour, cornmeal, baking powder, salt and pepper, to taste.
In a large glass measuring cup or another bowl, whisk together the butter, buttermilk, honey and eggs.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Add the jalapeno, Parmesan and cheddar and gently toss to combine.

Scoop the batter evenly into the muffin tray.

Top with sliced jalapeno, using your fingertips to gently press the jalapeno into the batter. Sprinkle with Parmesan and cheddar.

Place into oven and bake for 12-15 minutes, or until a tester inserted in the center comes out clean.

Remove from oven and cool on a wire rack.