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Preheat oven to 375 °F. Coat 12 cup muffin pan with nonstick spray. Stir together cornmeal, flour, baking powder, baking soda and salt in large bowl. Whisk together oil, buttermilk, honey and eggs until blended. Stir in quinoa, olives and chopped 1/3 cup jalapeños.
Add to flour mixture with 3/4 cup cheese. Stir together just until combined (do not over mix) Spoon batter into muffin cups. Top each with 1 jalapeño slice and remaining cheese.
Bake until a toothpick inserted in center comes out clean; about 16 min. Cool in pan on wire rack for 5 min. Remove from pan and serve warm or room temperature.
Serve as a side with soup, salad or a main course.