Mini Spicy Cheese Muffins |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
1 cup all-purpose flour |
1 cup yellow cornmeal |
1 tablespoon baking powder |
1 teaspoon baking soda |
1 tablespoon sugar |
1/2 teaspoon salt |
2 large eggs, at room temperature |
1 cup buttermilk, at room temperature |
1/4 cup vegetable oil |
1 cup grated monterey jack |
2 jalapeño chilis, seeded and chopped (about 1/4 cup) |
Directions:
1. Preheat oven to 375°F. Mist 2 mini-muffin tins with cooking spray.
2. In a bowl, combine first six ingredients. In a separate bowl, beat eggs with buttermilk and oil. Pour egg mixture into flour mixture and stir to form a thick batter. Fold in cheese and chilis.
3. Spoon enough batter to half-fill 24 cups in mini-muffin tins. Bake until a toothpick inserted into center of a muffin comes out clean, about 15 minutes. Cool in pans on wire racks for 5 minutes, then turn muffins out onto racks to cool further. Serve warm or at room temperature.
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