I saw this savory muffin recipe Yvonne (Trials In Food) made a few weeks ago and the main ingredients caught my attention – jalapeño peppers and cheese. Other than blueberry muffins, I love any type of savory muffins. I think they have more character in them and the flavor combinations are endless and always good. Anyway, I told Yvonne I would let her know how the muffins turned out. Taking note of the few adjustments she made with the recipe she adapted from Food.com, I made an adjustment myself considering that she said the muffins she made turned out to be more like scones or biscuits but still good anyway. I thought of adding a bit more of sour cream in trying to make it moist and more savory.
Jalapeno Cheddar Muffins (Adapted from Food.com)
- 1 cup flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tbs white sugar
- 1/4 tsp salt
- 1 cup grated cheese
- 1/2 tbs finely minced onion
- 1/2 cup yoghurt or 1/2 cup sour cream
- 1/8 cup melted butter
- 1 egg
- 3 tbs finely chopped jalapeño peppers
Except for the yoghurt/sour cream measure, I followed everything else. I used a cup of sour cream instead.
You basically have two mixtures of ingredients here. The wet one : In a bowl,whisk together the yoghurt (or sour cream), melted butter, eggs and jalapeno pepper.
In another large bowl, mix your dry ingredients together : baking powder, baking soda, flour, sugar and salt. Add the cheese and onion and mix with a fork.
Add the wet ingredients to the dry ingredients and stir well until evenly moistened. My mixture was in-between the texture of a dough and batter. I was a bit worried first because I know how a muffin mixture should look like. Fingers crossed, I hoped for the best.
Bake in lined muffin cups at 200C degrees for 15 minutes (if you are sticking with Food.com’s recipe) or in my case, I baked them for 30 minutes. If you don’t have muffin paper cups, you can lightly brush the tin with oil or butter. Alternatively if you have baking paper at home, cut squares big enough to line each muffin hole. By the way, just like Yvonne I ended up with 5 muffins instead of 6.
I am happy with the muffins! Will definitely be making these again for brunch, afternoon tea, or even as something to serve with a Portuguese-style barbecue chicken. Hmm…now that’s an idea. 🙂