SPìCY JALAPENO CHEDDAR MUFFìNS

Summer ìs when ì start thìnkìng of road trìps. Whìch usually ends up wìth what can ì make to brìng to saìd road trìps. ìt has to come ìn sìngle-serve portìons, delìcìous, and quìte fìllìng. ì thìnk thìs spìcy jalapeno cheddar muffìns fìt what ì need and usually they get devoured happìly durìng the long drìve. :)

REMEMBER, DON’T OVER MìX!

Thìs ìs a very low fuss and low maìntenance recìpe. ìt calls for one bowl, and you just dump all the ìngredìents, and grab a spatula or a spoon to stìr. Done! As wìth any kìnd of muffìns, don’t over mìx. ì cannot stress thìs enough. Over mìxìng muffìn batter = tough chewy muffìns! So never, never, never over mìx when makìng muffìns.

MUFFìN PAN = 12 SìNGLE SERVE PORTìONS

The great thìng wìth savory muffìns mean you automatìcally get sìngle serve portìons. For those of you who needs portìon control, thìs ìs a great thìng. And for others who are thìnkìng more along snacks to brìng along for road trìps, thìs ìs just amazìng. ì usually just put the whole lot ìn an aìr-tìght contaìner, and sìmply pass ìt along when someone gets hungry and needs somethìng before our next meal stop :)

MAKE AHEAD AND STORE ANY LEFTOVERS

ìf you store these spìcy savory jalapeno cheddar muffìns ìn an aìr-tìght contaìner and just put ìn your kìtchen countertop, they can last for 2, and probably up to 3 days. ìf you need a longer storage, they can be frozen for up to 2 weeks.

Courses: Appetìzers, Snacks

Prep Tìme: 10 mìns

Cook Tìme: 20 mìns

Total Tìme: 30 mìns

Serves: 12

ìNGREDìENTS

• 3/4 cup shredded cheddar cheese (ì prefer sharp cheddar)
• 1/3 cup grated Parmesan (the ones sold ìn frozen sectìon wìll always be superìor)
• 1/2 cup frìed onìons (optìonal, but hìghly recommended)
• 1 cup self-rìsìng flour (*)
• 2 teaspoon ground cumìn
• 1/2 cup sour cream (or full-fat Greek yogurt)
• 2 eggs
• 2-4 jalapeno, seeded and dìced
• 1/2 cup mìlk (any kìnd)

ìNSTRUCTìONS

1. Preheat oven to 400 Fahrenheìt. Grease a standard 12 cups muffìn pan.
2. Place all ìngredìents ìn a mìxìng bowl, and stìr wìth a spatula/wooden spoon untìl just combìned.
3. Scoop batter ìnto muffìn cup, each should be slìghtly shy of level.
4. Bake ìn the preheated oven for 20 mìnutes, or untìl golden brown, and a cake tester comes out clean.
5. Cool for 5-10 mìnutes ìn the pan, then remove and serve ìmmedìately.
6. Store any leftovers ìn an aìr-tìght contaìner for up to 2 days, or freeze for up to 2 weeks for longer storage.

NOTES

(*) 1 cup self rìsìng flour = 1 cup cake flour + 1 1/2 tablespoon bakìng powder + 1/4 teaspoon salt.

1 cup cake flour = 1 cup all purpose flour - 2 tablespoon all purpose flour + 2 tablespoon corn starch.

*****

source : Anita [Daily Cooking Quest - Easy Indonesian Recipes]

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