Jalapeno and Cheddar Muffins
These muffins offer the perfect hit of savoury that you're looking for. A lovely balance of cheese and spice.
Category: | Savoury Breads |
Ingredients
Batter
2 lg jalapeno peppers, sliced in rings |
1/2 tbsp light vegetable oil |
2 tsp cumin, ground |
1/2 cup green onions, sliced |
1/2 cup plain yoghurt |
3/4 cup old cheddar cheese (sometime like 3-7 year old) |
1/2 cup Parmigiano cheese, grated |
1/2 cup milk |
1 cup Frankie's gluten-free all-purpose flour blend |
1 1/2 tsp baking powder |
1/4 tsp Kosher salt |
2 lg eggs |
Jalapeno and Cheddar Muffins Directions
Preheat your oven to 200°C or 400°F.
Lightly oil a silicone muffin pan. (I used muffin papers in my pan and the papers just stuck like glue, so I'd recommend using a silicone muffin pan).
Heat up a skillet pan. When it's hot add the oil, then the jalapenos. Saute until tender.
Add your cumin to the pan and give it a stir to mix up. Then add your green onions to allow them to cook for about a minute.
Meanwhile, add the rest of the ingredients into a mixing bowl and stir/whisk well. Add the ingredients from the skillet pan to the bowl and stir until well combined.
Spoon by the tablespoon amount into the muffin pan until 3/4 full.
Bake in your oven for 15-18 minutes or until golden brown.
I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it. You can make this pastry as good as I do without compromising on any quality. Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.