Jalapeno Cheddar Muffins

Every once in a while, I bake a batch of savory whole wheat muffins studded with whatever vegetables I happen to have in my refrigerator that day. We have them with our evening tea and eat them at breakfast. As I write this, I also realize that I’ve never shared the recipe with you. My bad.

But don’t worry. I have the more indulgent version of those savory muffins. These cuties are have sharp cheddar cheese and spicy jalapeno peppers in them. Jalapeno and cheddar cheese is a classic combo, more commonly incorporated into corn muffins or corn bread. But I prefer the fluffy, slightly chewy texture of regular muffins and that’s what I decided to make this time.

If you think sweet muffins are amazing, just wait till you bake a batch of cheese muffins. It smells even amazing because of the cheese, and the jalapenos add an interesting touch. You will be hooked!

The Pioneer Woman is one of the best resources when it comes to recipes with a southern flair, and sure enough, she had a recipe for cheese muffins here. But that recipe had way too much cheese for my liking. I simply cut down on the amount of cheese used and added a couple of chopped jalapenos in the batter. Once the batter was filled in the pan, I topped each muffin cup with a round slice of jalapeno, which is a simple but delightful touch. It looks pretty and the baked jalapeno tastes heavenly when you bite into it.

This is a simple, straight-forward recipe like all muffin recipes usually are. You begin with the basic ingredients, wet and dry, and a bag of shredded cheese and some fresh jalapenos.

Mix them all together, fill up a baking pan and bake till golden.

The muffins are so fluffy and keep well for several days in the refrigerator.They are an excellent stand-in for the days when you suddenly crave a cheesy sandwich, but are too tired or lazy (or both) to actually make one. A couple of these muffins will take care of that!

JALAPENO CHEDDAR MUFFINS

You will need: (Makes 12 muffins)

• All purpose flour –  1 1/2 cups
• Sugar – 2 tsp
• Baking powder – 1 tbsp
• Salt – 1/2 tsp
• Black pepper powder – a pinch
• Shredded cheddar cheese – 1 1/2 cups (can use upto 3 cups)
• Egg – 1, large
• Yogurt – 1/2 cup
• Milk – 1/2 cup
• Vegetable oil – 1/4 cup (or use melted butter)
• Jalapenos – 3, large

How to:

• Pre-heat the oven to 375 deg.F and line a cupcake or muffin pan with liners. Set aside.
• Combine the dry ingredients in a large mixing bowl. Add the cheese, reserving a couple of tablespoons to sprinkle on top of the muffins. Give a quick stir to mix it all up.
• Whisk together the wet ingredients in a small bowl and add to the dry ingredients. Mix till just combined.
• Remove the seeds and ribs of 2 jalapenos. Chop them finely and add to the batter. Mix to combine.
• Divide the muffin batter evenly in the cups. Sprinkle lightly with the reserved cheddar cheese on top. Slice a jalapeno into thin rounds and top each muffin cup with a slice of jalapeno.
• Bake for 20-25 minutes or till muffins are puffed up and golden brown in color.
• Remove from oven and cool in pan for 5 minutes. Remove and cool on a wire rack. Serve muffins warm or at room temperature.

Notes:

• The liners may stick to the muffins if they are a bit warm, but come off cleanly once cooled.
• You can sprinkle a bit of red chili flakes or paprika powder in the batter if you like an extra spicy muffin. That would make an excellent side for a meal of soups and salads.
• You can use your favorite cheese in place of cheddar, but jalapenos and cheddar cheese make an amazing combo.

And there you have it. Golden, cheesy muffins with a spicy kick. You will especially love this if you are a fan of jalapenos.

Have you tried savory muffins? What is your favorite kind? Do share.

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