Jalapeno Cornbread Muffins (Plant-based) with Rustlin’ Rob’s Whole Grain Yellow Cornmeal

Name: Jalapeno Cornbread Muffins (Plant-based) with Rustlin' Rob's Whole Grain Yellow Cornmeal
Ingredients: 1 1/2 cups Rustlin' Rob's Whole Grain Yellow Cornmeal; 1/2 cup spelt flour, or gluten-free brown rice flour for a gluten free muffin*; 2 tsp. baking powder (aluminum free); 1 tsp. sea salt; 4 T. honey; 2 T. melted coconut oil, and a little extra for greasing your muffin pan; 1 1/2 cups non-dairy milk (almond, rice, or coconut); 1 cup organic corn kernels, fresh or frozen and thawed; 1 jalapeño pepper, seeds removed and finely chopped (optional)