Gluten Free Jalapeño Cornbread Muffins
Preheat oven to 375°F. Spray a 24-cup muffin pan with non-stick cooking spray.
Stir together cornbread mix, milk, oil and egg until moistened.
Gently fold in jalapenos and fill muffin cups about 2/3 full. (*Stir in chopped bacon and sprinkle cheese on top, if desired.)
Bake for 15-17 minutes or until light golden brown.
Cool for 3-5 minutes and remove from pan.
Beat butter and honey together until well combined.
Place in a bowl for serving, spoon onto plastic wrap and roll into a log for slicing, or pipe individual butter pads onto parchment paper. Serve with muffins and enjoy!