Mini Spicy Cheese Muffins

The next time I make chili, I am going to try a batch of these muffins because they sound so good. It has a some of the ingredients that I love to use these days...buttermilk, corn meal... and jalapenos! These tiny muffins are just the right size to pop into your mouth with some chili. They would also be nice served alongside a bean and corn salad or even a green salad. The jalapeno will give these just the right amount of heat and surprise your taste buds....a fiesta in your mouth! Having a Mexican theme party? Serve these right along with the guacamole and nachos as an appetizer! I think they sound fun!

Mini-Spicy Cheese Muffins

ALL YOU, Aug 2009

1 cup all-purpose flour

1 cup yellow cornmeal

1 Tbsp baking powder

1 tsp. baking soda

1 Tbsp sugar

1/2 tsp salt

2 large eggs, room temperature

1 cup buttermilk, at room temperature

1/4 cup vegetable oil

1 cup grated Monterey Jack cheese 2 jalapeno chilis, seeded and chopped (about 1/2 cup)

Preheat oven to 375 degrees. Mist 2 mini-muffin tins with cooking spray.

In a bowl, combine first 6 ingredients.

In a separate bowl, beat eggs with buttermilk and oil.

Pour egg mixture into flour mixture and stir to form a thick batter. Fold in cheese and chilis. Spoon enough batter to half-fill 24 cups in mini- muffin tins.

Bake until toothpick inserted in center of a muffin comes out clean, about 15 minutes.

Cool in pans on wire racks for 5 minutes, then turn muffins out into racks to cool further.

Serve warm or at room temperature.