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Ingredients
400F, 12 cupcake pan brushed with oil
1) 1 cup buttermilk
(14g vinegar) substitute
(222g whole milk) substitute
2) 1 cup (150g) cornmeal, unico brand
3) 1 ½ cup (215g) all-purpose flour
3) 1 tbsp. baking powder
3) ½ tsp. baking soda
3) 1 tsp. salt
3) 1 (32g) Jalapeño, seed removed and diced
4) ½ cup (113g) unsalted butter, softened
4) ¼ cup (42g) brown sugar
4) 2 tbsp. (30g) honey
5) 1 large egg
5) 2 tbsp. canola oil

Day 1

If using substitute combine (1) and set aside for 10min. Then mix in (2) and let it soak overnight.

Day 2

Combine (3) and set aside.

In a mixing bowl combine (4) beat thoroughly then add (5) mix again, then add (1) mix. Then stir in (3) until just combined. Do not overmix.

Divide batter into prepared pan.

Bake at 400F for 17 minutes.