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Southwestern Mini Muffins

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

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup shredded cheddar cheese
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 large egg, beaten
  • 4 tablespoons Dijon mustard
  • 1 cup whole 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.
Nutrition Facts
1 each: 57 calories, 3g fat (2g saturated fat), 14mg cholesterol, 146mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 2g protein.

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Reviews

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Average Rating:
  • jayla50
    Nov 7, 2009

    These are horrible. No taste at all.