I was pursuing one of my favorite baking sites this morning for ideas for things to do with the kids. One of their featured recipes was for jalapeno-cheddar mini muffins. Sounds yummy to me but I was missing several of the ingredients. And I wasn’t sure how well the spice from jalapenos would go over with the kids, no problem, those were some of the ingredients I was missing. I decided the idea of mini muffins was a good one an the kids love cheese so I dug through my cabinets and came up with these super cheesy mini muffins.
CHEESY MINI MUFFINS
1/2 tablespoon dried deiced onion (for Fod map sub in the green parts of green onion about a ¼ cup.)
2 teaspoons ground paprika
1 Tablespoon Vermont Cheddar Cheese powder (The only place I know to get this is King Arthur Flour but you can use the powder from Kraft Mac’n cheese if you don’t have cheese powder)
1/2 cup milk
1/2 cup sour cream
2 large eggs
3/4 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1 cup Self-Rising Flour (Fod-map sub in GF AP flour & 1 1/2 teaspoon baking powder & 1/4 teaspoon salt)
Add your diced onion, paprika & cheese powder to the milk and let sit for a few minutes to “bloom”. This softens up your died onions and brings your died spices to life increasing their flavor. After a few minutes mix in the sour cream
Add the eggs & cheese to your mixing bowl and blend with wet ingredients. Mix in the flour
Spray a mini muffin pan with cooking spray and fill cups nearly full (I love my tablespoon cookie scoop for this.)
Bake at 400 for 20-25 minutes.
Watching the muffins rise. 20 minutes is such a long time for such a little boy!
First muffin is finally cool enough. Really, for me, Mom?!
First tentative bite. This is a whole new food category.
Must have been good. This is all that was left just a few minutes later!