Unfortunately, most of the actual flavor depends on the spice/taste of the jalapenos you put it in it, which is hard to judge at the store. So you might want to (carefully) taste your jalapeno before adding it -- if it is really mild, add more than the 2 Tbsp, but if it is insanely spicy, maybe a bit less.
1 cup yellow cornmeal, preferably organic stone-ground
1 cup whole-wheat flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon finely chopped fresh sage or 1 teaspoon rubbed sage
1 1/2 cups buttermilk
1/4 cup canola oil
1 tablespoon honey
1 cup corn kernels
2 tablespoons minced jalapeños
1/2 cup grated Cheddar or Monterey Jack (optional)
1. Preheat the oven to 400 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
2. Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir in the sage. In a separate bowl, beat together the eggs, buttermilk, oil and honey. Whisk or stir the cornmeal mixture into the liquid mixture. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the corn kernels, minced jalapeño and optional cheese.
3. Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 20 to 25 minutes until lightly browned and well risen.
Yield: Twelve muffins, depending on the size of your muffin tins.
Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.
Nutritional information per muffin (based on 12-muffin yield; does not include optional cheese): 161; 1 gram ; 2 grams polyunsaturated fat; 3 grams monounsaturated fat; 32 milligrams ; 23 grams ; 2 grams ; 362 milligrams sodium; 5 grams protein