Gluten-Free Jalapeno Cornbread Muffins

GLUTEN-FREE JALAPENO CORNBREAD MUFFINS
3 T. melted butter
1/3 c. pumpkin puree or unsweetened applesauce
¼ c. honey
¼ c. sugar
1 egg
1 c. low-fat buttermilk
1 c. cornmeal
1 c. gluten-free flour blend
½ t. salt
½ t. baking soda
2 medium jalapenos, seeded and one diced and one sliced, divided

1. Preheat oven 350 and line a muffin tin with 12 paper liners.
2. Melt butter in large mixing bowl.
3. Add puree, sugar, honey, egg and whisk to combine.
4. Add salt, baking soda, ½ of diced jalapenos and stir.
5. Add buttermilk and stir to combine.
6. Add cornmeal and flour and stir until combined.
7. If it looks too thin, add a touch more flour. If too thick, add more buttermilk.
8. Pour evenly into 12 muffin tins and top each with a slice of jalapeno.
9. Bake 18-22 minutes or until golden brown on top and toothpick inserted comes out clean.
10. Remove from oven and let rest a few minutes.
11. Transfer to serving dish and cover to keep warm.
    *Nice to serve with butter and honey. Store in airtight container or freeze.