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Spicy Jalapeno Cheddar Muffins
Summer is when I start thinking of road trips. Which usually ends up with what can I make to bring to said road trips. It has to come in single-serve portions, delicious, and quite filling. I think this spicy jalapeno cheddar muffins fit what I need and usually they get devoured happily during the long drive. :)
Remember, don't over mix!
This is a very low fuss and low maintenance recipe. It calls for one bowl, and you just dump all the ingredients, and grab a spatula or a spoon to stir. Done! As with any kind of muffins, don’t over mix. I cannot stress this enough. Over mixing muffin batter = tough chewy muffins! So never, never, never over mix when making muffins.
Muffin pan = 12 single serve portions
The great thing with savory muffins mean you automatically get single serve portions. For those of you who needs portion control, this is a great thing. And for others who are thinking more along snacks to bring along for road trips, this is just amazing. I usually just put the whole lot in an air-tight container, and simply pass it along when someone gets hungry and needs something before our next meal stop :)
Make ahead and store any leftovers
If you store these spicy savory jalapeno cheddar muffins in an air-tight container and just put in your kitchen countertop, they can last for 2, and probably up to 3 days. If you need a longer storage, they can be frozen for up to 2 weeks.
Spicy Jalapeno Cheddar Muffins
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
- Preheat oven to 400 Fahrenheit. Grease a standard 12 cups muffin pan.
- Place all ingredients in a mixing bowl, and stir with a spatula/wooden spoon until just combined.
- Scoop batter into muffin cup, each should be slightly shy of level.
- Bake in the preheated oven for 20 minutes, or until golden brown, and a cake tester comes out clean.
- Cool for 5-10 minutes in the pan, then remove and serve immediately.
- 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.
Comments
Hi, I love this recipe as I love cheese. However I do not take eggs. Can you suggest an ingredient to substitute the eggs or can I just omit them? Thanks.
Hi Kiran, I think you should be able to substitute the 2 eggs with either 1/2 cup buttermilk, 1/2 cup apple sauce, or 1 banana (medium/average size), depends on which one you prefer.
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