Peach Cornbread Muffins

1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
2/3 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
1 cup buttermilk
1/2 cup vegetable oil
2 eggs
3 tablespoons chopped jalapeno chile (about 1 large)
1 (15.5 ounce) can cling peaches, drained, chopped

Heat oven to 400 degrees F. Coat 18 mini Bundt muffin cups (about 2 1/2 inches across) or plain mini muffin cups (2 1/4 x 1 1/4 inches) with nonstick cooking spray.

Mix flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne in large bowl.

Whisk buttermilk, oil, eggs and jalapeno in medium-size bowl. Make well in center of flour mixture. Add egg mixture all at once to well; add peaches to well. Stir liquid into flour mixture just until combined and flour mixture is evenly moistened. Spoon 1/4 cup batter into each of the 18 muffin cups. Bake for 17 minutes, until lightly browned. Let cool in cups on rack 5 minutes. Turn out onto rack; let cool.