Mini Spicy Cheese Muffins

Mini Spicy Cheese Muffins Recipe
Photo: John Montana; Photo Styling: Lynn Miller


About 2 dozen (serving size: 2 muffins)

Cost per Serving:


Recipe Time

Prep: 20 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 192
Fat 9 g
Satfat 2 g
Protein 6 g
Carbohydrate 22 g
Fiber 1 g
Cholesterol 46 mg
Sodium 362 mg


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)


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.

August 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note