Cheesy Chili Zucchini Cornbread Muffins

Ingredients (16)

• Zucchini Cornbread Muffins:
• 1 1/4 cups all-purpose flour sub gluten-free, if needed
• 3/4 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon chili powder
• 1 teaspoon sea salt omit if using bacon fat
• 2 large eggs
• 1 cup buttermilk or sub any milk you have on hand
• 1/4 cup butter melted (sub half with bacon fat for a delicious smoky flavor)
• 1 medium zucchini about 2 packed cups grated and squeezed of liquid
• 1 cup grated sharp cheddar cheese
• Optional: 1 jalapeño minced
• Chili Honey Butter:
• 2 tablespoons honey
• 1 tablespoon butter
• 1/4 teaspoon chili powder