Method

1. Lightly spray a skillet with the canola spray.
2. Bring to a medium high heat and add ground chicken.
3. Stir-cook chicken until brown and cooked through, breaking chicken up into small crumbles as it cooks.
4. Add ground cumin and Cajun spice to chicken in pan and combine well, remove from heat to cool. (can be made ahead and stored in fridge)
5. Preheat oven to 375F.
6. Lightly coat a 12-cup muffin tin with non-stick spray; set aside.
7. In a large bowl, combine flour, cornmeal, baking soda, salt and cayenne pepper.
8. In another bowl, whisk together buttermilk, butter, sugar, eggs and honey.
9. Pour mixture over dry ingredients and stir using a rubber spatula just until moist (batter will be still be lumpy).
10. Add the cooked chicken, jalapenos and cheese, gently combine.
11. Scoop the batter evenly into the muffin tray.
12. Top each batter potion with a jalapeno slice.
13. Place into the oven (middle rack) and back for 17-20 minutes, or until a tester inserted in the center of a muffin comes out clean.
14. Remove from oven and cool on a wire rack.