Southwestern Mini Muffins

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."
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30 m servings
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Original recipe yields 36 servings



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  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 degrees F for 20-25 minutes or until done. Turn out onto a rack to cool.


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I disagree with the other reviewers, I thought these muffins were very bland. I'm going to give them another try, this time I'll use 1/2 corn meal and 1/2 flour, add about 1/4 teaspoon ground c...

Wow! These muffins were so tasty and super easy. They exceeded my expectations. I followed the recipe with the exception of adding one galic clove and some cayenne pepper. My crowd loves heat. T...

These are great. They are just flavorful enough, without being overpowering, so anyone could enjoy them. I took them to a card group and everyone loved them. The recipe produced 36 perfect littl...

Even though I decreased the Dijon to 3 Tblsp, I still thought it was a little overpowering. Also, I didn't think they were quite cheesy enough, and I even used sharp cheddar. I like the concep...

These are very tasty--a good combination of flavors and not overpowering where the mustard is concerned. It's nice to have a savory muffin for a change. Next time I'll use hot green chili inst...

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