Preparation Time: 15 minutes

Cook Time: 28 minutes

Cut: Ground chicken


1 lb (450 g) ground chicken
Canola oil spray
½ tsp (2.5 ml) ground cumin
1 cup (250 ml) white flour
1 cup (250 ml) yellow cornmeal
½ tsp (2.5 ml) baking soda
¼ tsp (1.25 ml) cayenne pepper
½ tsp (2.5 ml)  salt
1 cup (250 ml) buttermilk
1/2 cup (125 ml) butter, melted
3 Tbsp (45 ml) white sugar
2 large eggs
1 Tbsp (15 ml) honey
2 jalapenos seeded and diced
1/2 cup (125 ml) Cheddar cheese, shredded
Jalapeno slices for garnish


Lightly spray a skillet with the canola spray. Bring to a medium high heat and add ground chicken. Stir-cook chicken until brown and cooked through, breaking chicken up as it cooks into small crumbled pieces. Stir in ground cumin. Remove from heat and let cool (can be made ahead and stored in fridge).

Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with non-stick spray; set aside.

In a large bowl, combine flour, cornmeal, baking soda, salt and cayenne pepper.

In another bowl whisk together buttermilk, butter, sugar, eggs and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist (it will be lumpy). Add the cooked chicken, jalapenos and cheese, gently combine.

Scoop the batter evenly into the muffin tray. Top each batter potion with a jalapeno slice. Place into the oven (middle rack) and back for 17-20 minutes, or until a tester inserted in the center comes out clean.

Remove from oven and cool on a wire rack.

Tip: These muffins freeze well.