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John Montana; Photo Styling: Lynn Miller

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Yield:
About 2 dozen (serving size: 2 muffins)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Mist 2 mini-muffin tins with cooking spray.

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  • 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.

  • 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.

Nutrition Facts

192 calories; fat 9g; saturated fat 2g; protein 6g; carbohydrates 22g; fiber 1g; cholesterol 46mg; sodium 362mg.
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