Mini Jalapeno Cheese Muffins |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 24 |
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this is what was written about these little muffins........... These savory muffins make a quick and easy appetizer, and are a nice change from holiday sweets. They're also a good accompaniment to a steaming bowl of cream of broccoli soup for lunch. Read more . Or think Super Bowl Sunday, with a big pot of chili; the possibilities are nearly endless. with football season about to start these are on my list of snack goodies... the recipe is a King Arthurs Ingredients:
1/2 cup (5 ounces) sour cream |
1 cup (3 1/4 ounces) shredded cheddar cheese |
1/2 cup (1 3/4 ounces) grated parmesan cheese |
1/2 cup (3 5/8 ounces) jalapeno peppers, finely diced |
2 teaspoons ground cumin or chili powder |
1/2 cup (4 ounces) milk |
1/2 cup (2 1/8 ounces) king arthur unbleached self-rising flour |
2 large eggs |
1/2 cup (1 3/8 ounces) golden baking onions or french-fried onions |
*fresh or canned peppers may be used. if you like things really hot, include the seeds. note: the different brands of canned jalapeno peppers vary greatly in intensity of flavor. |
Directions:
1. Preheat your oven to 400°F. Lightly grease each muffin cup of a mini-muffin pan (1 1/2-inch size cups); non-stick spray is the quickest method. Or use mini-muffin papers.
2. In a medium-sized mixing bowl, whisk together all of the ingredients until they're thoroughly combined. Pour the batter into the muffin cups, filling them three-quarters full.
3. Bake the muffins for 25 to 30 minutes, or until they're golden brown. Remove them from the oven, and let them cool for 5 minutes to firm before removing them from the pan. Serve them hot or warm. Yield: 24 muffins.
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