Makes: 18 muffins at 16¢ each. Prep: 15 minutes. Bake: at 400° for 17 minutes.
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 jalapeño 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 muffin cup.
Bake in 400 degree F oven 17 minutes, until lightly browned. Let cool in cups on rack 5 minutes. Turn out onto rack; let cool.