Preheat the oven to 375 degrees F.
the muffin tins. Cream together the butter and sugar
with an electric mixer
or food processor
. Add the eggs
, milk, jalapenos, and cheeses, mixing well after each addition. Sift
together the flour, cornmeal
, baking powder, and salt. Spoon the dry mixture into the batter about 1/3 at a time, again mixing well after each addition. Stir in the poppy seeds
at the end.
Line each muffin tin with 2 criss-cross strips of corn husks
. Spoon the batter
into the prepared muffin tins
. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.