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Hot Pepper Cheese Muffins




Source of Recipe


King Arthur Flour


List of Ingredients




1/2 cup (5 ounces) sour cream
1 cup (3 1/4 ounces) shredded cheddar cheese
1/2 cup (1 3/4 ounces) grated Parmesan cheese
1/2 cup (3 5/8 ounces) jalape–o peppers, finely diced*
2 teaspoons ground cumin OR chili powder
1/2 cup (4 ounces) milk
1/2 cup (2 1/8 ounces) King Arthur Unbleached Self-Rising Flour
2 large eggs
1/2 cup (1 3/8 ounces) golden baking onions or french-fried onions

Recipe



Fresh or canned peppers may be used. If you like things really hot, include the seeds. Note: The different brands of canned jalape–o peppers vary greatly in intensity of flavor.

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.