Jalapeño Cornbread Muffins

INGREDIENTS

1 cup

cornmeal1

1 cup

all-purpose flour (measured correctly)

1 tsp

baking powder

1/2 tsp

baking soda

1/8 tsp

salt

1/2 cup

unsalted butter, melted and slightly cooled

2 tbsp

canola or vegetable oil (or melted coconut oil)

1/3 cup

packed light brown sugar2

2 tbsp

honey

large Eggland's Best egg, at room temperature

1 cup

buttermilk, at room temperature3

chopped jalapeño peppers, depending on taste preference (I remove the seeds. And I use 2.)