Jalapeno Popper Cheese Muffins Recipes

JALAPENO POPPER CHEESE MUFFINS

Steps:

• Spray 12 cup muffin tin with nonstick cooking spray with flour (or grease and flour tin). Set aside.
• In a large bowl, whisk together flour, baking powder, salt, garlic powder and onion powder. Add 1 diced jalapeno, cheddar cheese and 1/3 cup parmesan cheese and toss until evenly combined.
• In a separate medium bowl, whisk egg then add milk, sour cream and butter; whisk just until combined. Gently fold wet ingredients into dry ingredients - don't overmix (it will be very thick). Remove 1/4 cup batter to be used in cream cheese filling.
• In a separate bowl using a handheld mixer, beat cream cheese until very creamy. Add 1/4 cup reserved batter and continue to beat on medium high speed until smooth (don't worry about the cheese chunks). Stir in 1 diced jalapeno.
• Add a heaping tablespoon batter to each muffin cup and spread out slightly, followed by a heaping tablespoon cream cheese mixture then top with remaining batter. Sprinkle evenly with remaining Parmesan cheese.
• Bake at 375 degrees F for 20-25 minutes. Let muffins cool in tin on wire rack for 5 minutes then gently remove from tin and continue to cool on wire rack.
• Store any leftover muffins in an airtight container at room temperature for 5 days. I like to reheat leftover muffins in the microwave for 10 seconds or so.

FAVORITE JALAPENO CORN MUFFINS

Steps:

• In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in corn and jalapeno., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick inserted in the center comes out clean. In a small bowl, combine honey butter ingredients. Serve with warm muffins.

JALAPENO CHEESE PUFFS

Steps:

• In a medium bowl, mix the cream cheese, Monterey Jack cheese, jalapeno peppers, garlic and green onions.
• Fill wonton wrappers with approximately 1 teaspoon cream cheese mixture each. Fold wrappers into triangles and press the edges with a moistened fork to seal.
• In a large, deep skillet, heat the oil over medium high heat. Drop 4 wontons at a time into the oil and quickly fry, turning once. Remove when golden brown and drain on paper towels.

BEA'S JALAPENO CHEESE MUFFINS

Steps:

• In a large bowl, mix flour, baking powder, baking soda, sugar and salt. Add cheese and onion and mix with a fork.
• Whisk yoghurt, melted butter, eggs and jalapeno together. Add to dry ingredients. Stir until evenly moistened.
• Bake in lined muffin cups at 400 F for 15 minute.
• Delicious on it's own or with cream cheese.

JALAPENO POPPER CORNBREAD MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Grease muffin pan with baking spray.
• In a large bowl, add the corn meal, flour, sugar, baking powder and salt.
• Add egg, melted butter and buttermilk and whisk just until combined.
• Spoon the batter 1/2 way full, then add a tablespoon of cream cheese.
• Top with 2-3 slices of jalapenos.
• Bake for 15 to 18 minutes, or until the muffins bounce back when pressed.