Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (120g) yellow cornmeal
  • ¼ cup (30g) granulated sugar or honey
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) low-fat buttermilk
  • ¼ cup (60ml) unsweetened applesauce
  • 2 large eggs
  • ½ cup (50g) shredded sharp cheddar cheese, divided
  • 2 medium jalapeños, seeded and finely diced
  • 2 tablespoons finely chopped fresh cilantro (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Grease a 24-cup mini muffin tin or line with paper liners.
  2. In a large bowl, whisk together flour, cornmeal, sugar (or honey), baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together buttermilk (or milk mixture), applesauce (or melted coconut oil), and eggs until well combined.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix. A few lumps are okay.
  5. Gently fold in half of the cheddar cheese (reserve the rest for topping), diced jalapeños, and cilantro (if using).
  6. Fill each muffin cup about 2/3 full using a spoon or scoop.
  7. Sprinkle the remaining cheddar cheese evenly over the tops of the muffins.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.