Preheat the oven to 375 degrees F and lightly oil a 12-hole muffin tray (or a 9" x 9" square baking dish).

In a mixing bowl, whisk together the almond milk, olive oil, and eggs.

Add the package of gluten-free cornbread mix, garlic powder, and sea salt, and mix to combine.

Fold in the chopped jalapenos and sharp cheddar cheese.

Scoop cornbread batter into the oiled muffin holes, filling them ¾ of the way up (note: batter should be very thick)

Place on the center rack of the preheated oven and bake for 25 to 30 minutes (mine took 27), until golden brown and cooked through. Allow cornbread muffins to cool 15 minutes before popping them out of the muffin tray. Repeat for remaining batter (recipe makes 18 muffins).

Serve with butter and honey.