southwestern mini muffins

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Servs: 36  Prep: 10m  Cook: 20m  

"Spicy foods are popular here in the Valley of the Sun, and these muffins certainly aren't bland-tasting. They can easily be made into an appetizer - just split them in half and top with a thin slice of ham or cheese."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   2 cups all-purpose flour 2 cups all-purpose flour
•   1 egg, beaten 1 egg, beaten
•   1/4 cup butter or margarine, melted 1/4 cup butter or margarine, melted
•   1 (4 ounce) can chopped green chilies, drained 1 (4 ounce) can chopped green chilies, drained
•   1/2 teaspoon seasoned salt 1/2 teaspoon seasoned salt
•   1 cup shredded Cheddar cheese 1 cup shredded Cheddar cheese
•   1 cup milk 1 cup milk
•   1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly ground black pepper
•   1 tablespoon baking powder 1 tablespoon baking powder
•   4 tablespoons Dijon mustard 4 tablespoons Dijon mustard

Instructions

1. 1. In a large bowl, combine flour, baking powder, seasoned salt and pepper. Add cheese; toss well. Stir in chilies, egg, mustard, milk and butter. Pour over flour mixture; stir until dry ingredients are moistened. Spoon into greased mini muffin cups. Bake at 350 degrees F for 20-25 minutes or until done. Turn out onto a rack to cool.

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