Southwestern Mini Muffins |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 36 |
|
Spicy foods are popular here in the Valley of the Sun, and these muffins certainly aren't bland-tasting. They can easily be made into an appetizer - just split them in half and top with a thin slice of ham or cheese. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon seasoned salt |
1/4 teaspoon freshly ground black pepper |
1 cup (4 ounces) shredded cheddar cheese |
1 can (4 ounces) chopped green chilies, drained |
1 egg, beaten |
4 tablespoons dijon mustard |
1 cup milk |
1/4 cup butter, melted |
Directions:
1. In a large bowl, combine flour, baking powder, seasoned salt and pepper. Add cheese; toss well. Stir in chilies, egg, mustard, milk and butter. Pour over flour mixture; stir until dry ingredients are moistened. Spoon into greased mini muffin cups. Bake at 350° for 20-25 minutes or until done. Turn out onto a rack to cool. Yield: 36 servings.
|
|