Mini Spicy Cheese Muffins

Photo: John Montana; Photo Styling: Lynn Miller

Yield:

About 2 dozen (serving size: 2 muffins)

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

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)

Preparation

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.

Note:

August 2009