White Corn Muffins with Jalepeno and cheese

1 1/2 C white corn meal
1 C flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 C sugar
1/2 tsp salt
1 C low fat buttermilk
1 egg, beaten
1/4 C vegetable oil
2 Jalepenos
1/2 C Monterey Jack cheese

Preheat oven to 400 degrees F. Mix all dry ingredients in large bowl. Add buttermilk, egg, oil and stir until moistened. Slice 12 slices from Jalepenos and chop the remainder. Add chopped Jalepenos to batter and stir. Fill muffin pans 3/4 full. Sprinkle cheese over each muffin and lay once slice Jalepeno on top of each. Bake 400 degrees for 20 minutes