Sriracha Swirled Cornbread Muffins

Ingredients:

Instructions:

Preheat oven to 375 degrees F and line a 12-cup muffin tin with paper liners.
In a medium bowl, combine flour, cornmeal, baking powder, baking soda, and salt; set aside.
In a large bowl, whisk together buttermilk and butter. Beat in eggs, one at a time, beating until fully incorporated after each addition, then add in the maple syrup, and honey.
Gradually add the dry ingredients into the wet ones, and mix until just combined. Divide the batter evenly among the muffin cups. Add a Tbsp of Sriracha Hot Sauce to the batter in each muffin cavity and swirl with a butter knife. Bake for 10-12 minutes or until set and slightly golden. Do not overbake.
Remove from oven and let cool slightly before taking them out of the muffin tin. They will keep in an airtight container for up to a week.

Notes

Makes one dozen muffins