mini Jalapeno Cheese Muffins
From peetabear 14 years agoIngredients
- 1/2 cup (5 ounces) sour cream shopping list
- 1 cup (3 1/4 ounces) shredded cheddar cheese shopping list
- 1/2 cup (1 3/4 ounces) grated parmesan cheese shopping list
- 1/2 cup (3 5/8 ounces) jalapeno peppers, finely diced* shopping list
- 2 teaspoons ground cumin OR chili powder shopping list
- 1/2 cup (4 ounces) milk shopping list
- 1/2 cup (2 1/8 ounces) King Arthur Unbleached Self-Rising flour shopping list
- 2 large eggs shopping list
- 1/2 cup (1 3/8 ounces) golden baking onions or french-fried onions shopping list
- ............................................................................................ shopping list
- *Fresh or canned peppers may be used. If you like things really hot, include the seeds. Note: The different brands of canned jalapeno peppers vary greatly in intensity of flavor. shopping list
How to make it
- Preheat your oven to 400°F. Lightly grease each muffin cup of a mini-muffin pan (1 1/2-inch size cups); non-stick spray is the quickest method. Or use mini-muffin papers.
- In a medium-sized mixing bowl, whisk together all of the ingredients until they're thoroughly combined. Pour the batter into the muffin cups, filling them three-quarters full.
- Bake the muffins for 25 to 30 minutes, or until they're golden brown. Remove them from the oven, and let them cool for 5 minutes to firm before removing them from the pan. Serve them hot or warm. Yield: 24 muffins.
The Rating
Reviewed by 12 people-
Sound good and spicy0
cuzpat in Sikeston loved it -
These do sound different and yummy!
juels in Clayton loved it -
Great combo of flavors!
mrsc543 in North Reading loved it
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