This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

Posted:

| View All »

left

1 of 15

right

Southwestern Mini Muffins

By: Jenni Dise

"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."

Rate/Review | Read Reviews (5)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 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 (4 ounce) can chopped green chilies, drained
1 egg, beaten
4 tablespoons Dijon mustard
1 cup milk
1/4 cup butter or margarine, 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 degrees F for 20-25 minutes or until done. Turn out onto a rack to cool.