1. Preheat oven to 350°F and grease a mini muffin pan. Seed and finely dice the jalapeño.
2. In a large bowl, mix together cornbread mix, sour cream, milk and egg until well combined. Fold in the diced jalapeño and cheese.
3. Using a tablespoon as a measure, spoon the batter into the mini muffin tin. Bake for 20 minutes or until muffins are golden brown on top and a toothpick inserted into the middle comes out clean. Serve warm with butter and a drizzle of honey.
Per serving: 121 calories, 7g fat, 3g saturated fat, 43mg cholesterol, 231mg sodium, 11g carbohydrate, 1g fiber, 0g sugar, 5g protein