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Pre-heat oven to 425°F
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Line 12 muffin tins with paper cups. Spray with cooking spray, set aside.
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Cook bacon, reserving two tablespoons grease. set aside.
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Sift together flour, cornmeal, baking powder, baking soda and salt. Whisk to combine.
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In mixing bowl, with whisk attachment attached, whisk together butter, bacon grease or oil, sugar and honey until smooth.
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Whisk in egg until combined then whisk in buttermilk. Mix until smooth.
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While mixer is running on low, slowly add in dry ingredients. Mix until just combined.
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Fold in diced jalapeños and bacon. Do not overmix.
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Fill muffin cups half full.
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Place 1/2 tablespoon of Jalapeño Cream Cheese Filling on top of batter.
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Top with remaining batter, making sure cream cheese block is covered.
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Top each muffin with [Mezetta Jalapeño peppers rings | https://ooh.li/425e928].
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Bake for 5 minutes at 425°F and then reduce heat to 350°F and bake for another 16-18 minutes until a toothpick inserted comes out clean.
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Remove from oven, cool for 5 minutes before removing muffins from muffin tin.