Jalapeno Corn Muffins

Ingredients
1 1/4 cup stone-ground yellow cornmeal
3/4 cup whole wheat flour
2 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 egg
4 tablespoons safflower oil or melted butter
1 tablespoon mild-flavored honey
1 1/2 cup milk
1-2 jalapeno peppers, to taste, seeded and chopped
1 cup fresh corn kernels (use thawed frozen if fresh corn is unavailable)

Preparation
Preheat the oven to 400F. Butter muffin tins.

Sift together the cornmeal, flour, baking powder and sea salt.

In another bowl beat together the egg, oil or melted butter, honey, and milk.
Stir in the chopped jalapenos and fresh or thawed frozen corn.

Quickly stir the wet ingredients into the dry, being careful not to stir
too much. Spoon into muffin tins (this is a runny batter) and bake in
preheated oven for 20 minutes, or until firm and beginning to brown.

Serve hot, or cool on racks.

Makes 15 muffins.