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Southwestern Mini Muffins Recipe

Photo by: Taste of Home

Spicy foods are popular here in the Valley of the Sun, and these muffins certainly aren't bland-tasting. They can easily be made into an appetizer - just split them in half and top with a thin slice of ham or cheese.

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36 Servings
Prep/Total Time: 30 min.

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon seasoned salt
1/4 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded cheddar cheese
1 can (4 ounces) chopped green chilies, drained
1 egg, beaten
4 tablespoons Dijon mustard
1 cup milk
1/4 cup butter, melted

Directions

In a large bowl, combine flour, baking powder, seasoned salt and pepper. Add cheese; toss well. Stir in chilies, egg, mustard, milk and butter. Pour over flour mixture; stir until dry ingredients are moistened. Spoon into greased mini muffin cups. Bake at 350° for 20-25 minutes or until done. Turn out onto a rack to cool. Yield: 36 servings.

Nutrition Facts: 1 serving (1 each) equals 57 calories, 3 g fat (2 g saturated fat), 14 mg cholesterol, 146 mg sodium, 6 g carbohydrate, trace fiber, 2 g protein.

Southwestern Mini Muffins published in Country Extra July 1992, p47