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Mini Spicy Cheese Muffins

Photo: John Montana; Photo Styling: Lynn Miller
Prep time 20 mins
Cook time 15 mins
Yield About 2 dozen (serving size: 2 muffins)

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)

Nutrition Information

  • calories 192
  • fat 9 g
  • satfat 2 g
  • protein 6 g
  • carbohydrate 22 g
  • fiber 1 g
  • cholesterol 46 mg
  • sodium 362 mg

How to Make It

  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.