Spicy Jalapeno Cheddar Muffins

5.0 from 1 reviews

Author: Anita Jacobson

Courses: Appetizers Snacks

Cuisines: American

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Serves: 12

Ingredients

• 3/4 cup shredded cheddar cheese (I prefer sharp cheddar)
• 1/3 cup grated Parmesan (the ones sold in frozen section will always be superior)
• 1/2 cup fried onions (optional, but highly recommended)
• 1 cup self-rising flour (*)
• 2 teaspoon ground cumin
• 1/2 cup sour cream (or full-fat Greek yogurt)
• 2 eggs
• 2-4 jalapeno, seeded and diced
• 1/2 cup milk (any kind)

Instructions

1. Preheat oven to 400 Fahrenheit. Grease a standard 12 cups muffin pan.
2. Place all ingredients in a mixing bowl, and stir with a spatula/wooden spoon until just combined.
3. Scoop batter into muffin cup, each should be slightly shy of level.
4. Bake in the preheated oven for 20 minutes, or until golden brown, and a cake tester comes out clean.
5. Cool for 5-10 minutes in the pan, then remove and serve immediately.
6. Store any leftovers in an air-tight container for up to 2 days, or freeze for up to 2 weeks for longer storage.

Notes

• (*) 1 cup self rising flour = 1 cup cake flour + 1 1/2 tablespoon baking powder + 1/4 teaspoon salt.
• 1 cup cake flour = 1 cup all purpose flour - 2 tablespoon all purpose flour + 2 tablespoon corn starch.