Cheddar & Jalapeño Cornbread Muffins

Preheat the oven to 180°C (160°C Fan) and place 6 tulip muffin cases into a muffin pan.

Add the cornmeal, flour, salt, baking powder and paprika to a large bowl and whisk together to combine. In a jug whisk together the butter, honey and eggs.

Make a well in the dry goods and pour in the butter mixture and the cheddar and jalapeños.

Use a spatula to fold together just until a thick uniform batter is formed. Scoop the batter into the prepared tulip cases and top with another jalapeño, a little extra grated cheddar and a tablespoon of Lizi’s Low Sugar Granola.

Bake the muffins in the pre-heated oven for about 25 minutes or until the muffins are lightly browned and spring back to a light touch.

Remove from the oven and set aside to cool slightly before serving.

Cornbread is best served warm on the day made. Leftovers can be split in half, toasted under the grill and served with a little salted butter.