Jalapeno and Cheddar Muffins
Super easy

These muffins offer the perfect hit of savoury that you're looking for.  A lovely balance of cheese and spice.

Category: Savoury Breads

Ingredients

For 11 Serving(s)

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.

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