Preheat oven to 400 degrees. Spray a 12 cup standard muffin tin generously with cooking spray.

In a mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In another mixing bowl whisk together the yogurt, eggs, honey, and the Apricot Cake and pastry filling until well combined. Add the wet ingredients to the dry ingredients and mix well. Fold in the minced jalapenos and divide the batter among the prepared muffin tin. Bake for 20 – 25 minutes or until the muffins are golden brown and a tooth pick inserted into the center comes out clean. Let cool in pan for 10 minutes.