Bacon and Jalapeno Cornbread Muffins
, seeds removed, chopped
2 - 3
(I used organic canola)
grated cheddar cheese plus more for sprinkling on top
Over medium heat, cook the bacon, onions, and jalapenos. After the bacon is well cooked, remove everything to a paper towel to absorb the excess bacon grease.
In a medium bowl, combine the dry ingredients. Set aside.
In a large mixing bowl, combine eggs, buttermilk, vegetable oil, and honey.
Add the dry ingredients to the wet ingredients. Mix well.
Add the bacon, onion, and jalapeno and the shredded cheddar cheese. Mix until ingredients are combined.
Spray two mini muffin tins. Fill mini muffin tins about 2/3 full. Sprinkle with additional shredded cheddar cheese and coarse sea salt. Cook at 400 degrees for about 15 minutes.