Southwestern Mini Muffins Recipe
Southwestern Mini Muffins Recipe photo by Taste of Home
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Southwestern Mini Muffins Recipe

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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:36 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 36 servings


  • 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

Nutritional Facts

1 each: 57 calories, 3g fat (2g saturated fat), 14mg cholesterol, 146mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 2g protein.


  1. 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.
Originally published as Southwestern Mini Muffins in Country Extra July 1992, p47

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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jayla50 User ID: 2454228 40336
Reviewed Nov. 7, 2009

"These are horrible. No taste at all."

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